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| 双酶分步水解金枪鱼(Eleotridae)碎肉制备高F值酶解液的工艺研究 |
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罗红宇1, 杜 帅1, 郑 斌2, 宋 茹1, 杨会成2
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1.浙江海洋学院食品与医药学院;2.浙江省海洋开发研究院
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| 摘要: |
| 以金枪鱼碎肉为原料, 采用双酶分步水解法制备高F值酶解液, 通过Box-Behnken试验设计, 分别确定两步酶解的最佳条件, 酶解液经活性炭静态吸附去除游离芳香族氨基酸, 对脱芳后的酶解液进行氨基酸组成分析并测定F值。结果表明, 胃蛋白酶为第一步水解用酶, 酶解的最佳工艺条件为酶用量650U/g, 料水比1∶7(g/mL), 温度35.9℃; 风味蛋白酶为第二步水解用酶, 酶解的最佳工艺条件为酶用量50700U/g, pH 6.51, 温度51℃, 最终水解度达到36.87%±0.54%; 酶解液在pH 3.0, 温度35℃条件下, 经5%(质量体积分数)的活性炭吸附时间3h后, 脱芳率达到63.18%, F值为30.33, 符合高F值肽的要求。 |
| 关键词: 金枪鱼碎肉 双酶水解 吸附脱芳 高F值 |
| DOI：10.11693/hyhz201304011011 |
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| 基金项目:2013年海洋公益性行业科研专项经费资助, 201305013号; “十二五”国家科技支撑计划课题资助, 2012BAD29B06号。 |
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| REPARATION PROCESS OF HIGH FISCHER RATIO HYDROLYSATES FROM TUNA (ELEOTRIDAE) GROUND MEAT BY SEQUENTIAL HYDROLYSIS |
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LUO Hong-Yu1, DU Shuai1, ZHENG Bin2, SONG Ru1, YANG Hui-Cheng2
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1.Department of Food and Medical, Zhejiang Ocean University;2.Zhejiang Marine Development Research Institute
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| Abstract: |
| The preparation of high-Fischer ratio hydrolysates from the hydrolysis of tuna meat by two-step proteases was studied. Taking degree of hydrolysis (DH) as criterion, binary-enzymes hydrolysis process was optimized by response surface methodology. Hydrolysates derived from tuna meat were statically adsorbed by activated carbon in order to remove liberated aromatic amino acids (AAA). Detection of amino acid composition was carried out after treatment by activated carbon absorption. The results show that the optimum enzymolysis conditions selected by Design-expert 7.0 were as follows: pepsin was selected as the first enzyme, ratio of enzyme to substrate 650U/g, ratio of tuna meat to water 1∶7 (g/mL), temperature 35.9℃; flavourzyme was selected as the second enzyme, ratio of enzyme to substrate 50700U/g, pH 6.51, temperature 51℃, the highest degree of hydrolysis was 36.87%±0.54%. The optimal absorption condition by activated carbon was ratio of 1 : 20 (W/V), temperature 35℃, time 3h. The Fisher value of hydrolysates (removing AAA) determined on Automatic Amino Acid Analyzer was calculated to be 30.33, and a high AAA absorption ratio was 63.18%. |
| Key words: tuna meat binary-enzymatic hydrolysis adsorption removal of aromatic amino acids high Fischer ratio |
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