响应面法优化鲐鱼 S脚料的酶解工艺

摘要

以鲐鱼下脚料为原料，利用响应面法对其酶解工艺进行优化。结果表明：鲐鱼下脚料的最佳酶解工艺条件为料液比1∶2．86，起始pH 6．94，反应温度50．23℃，反应时间6．26 h，制得酶解物的水解度为29．14％，为鱼品下脚料的开发利用提供了理论基础。%Response surface analysis methodology is applied to optimize the enzymatic hydrolysis process for mackerel leftovers.The best enzymatic hydrolysis conditions are as follows:solid-liquid ratio of 1∶2.86,initial pH value of 6.94,hydrolysis temperature of 50.23 ℃,hydrolysis time of 6.26 h.Under such conditions,the degree of hydrolysis is 29.14%.All these results have provided theoretical basis for the utilization of fish leftovers.