鲮鱼加工下脚料的酶解工艺优化

摘要

The head,bones,other raw waste of Cirrhinus molitorella were hydrolyzed by neutral protease,and response surface analysis method were used to optimize the enzymatic processes. The enzyme concentration, temperature,pH,solid to liquid ratio,time and other factors are discussed to analyze the effect of hydrolysis based on the degree of hydrolysis and peptide content. Three main factors and its three levels were chose record-ing to single factor test,then the experiment was based on the response surface design principles and Design-Expert software was used to analysis and validation. The results showed that:the optimum conditions of neutral hydrolysis:enzyme concentration5.1 mg/g,temperature55.16℃,time5.22 h,pH natrural,solid-liquid ratio 1∶5 (g/mL),the degree of hydrolysis and the peptide content is 13.01%and 1.07 mg/mL seperately in this condition.%以鲮鱼糜等加工的下脚料鱼头、鱼骨、鱼尾等为原料，选用中性蛋白酶对其进行水解，通过响应面分析优化酶解条件。以水解度、多肽含量为指标，分别对酶浓度、温度、pH值、料液比、酶解时间等因素对水解效果的影响进行分析。结果表明：中性蛋白酶水解鲮鱼加工下脚料的最佳条件为：酶浓度5.1 mg/g，料液比1∶5（g/mL）、自然pH、温度55.16℃、酶解5.22 h，在此条件下得到的水解度为13.01%，多肽含量为1.07 mg/mL。