[目的]筛选出有限酶解鲶鱼肉蛋白的最佳用酶种类和酶解工艺条件,为鲶鱼食用肉粉的加工提供理论依据.[方法]以鲶鱼为原料,经预处理、采肉、漂洗、斩拌、有限酶解、打浆和干燥等工序加工而成鲶鱼食用肉粉.其中选择4种酶(风味蛋白酶、枯草杆菌中性蛋白酶、碱性蛋白酶和木瓜蛋白酶)作为水解用酶,分别在各酶最佳酶解条件下对鲶鱼肉糜进行水解,以鲶鱼肉粉的溶解度为评价指标.[结果]用中性蛋白酶作为有限酶解的酶类加工出的鲶鱼食用肉粉溶解度可达90%以上,最佳酶解工艺条件为:酶用量0.55%,酶解时间60min,料水比1:3(g:g).[结论]用中性蛋白酶作为有限酶解的酶类,加工出的鲶鱼食用肉粉溶解度最高,风味最佳.%[ Objective ] The theoretical reference for the catfish powder processing was provided through the research on the best enzyme that conditionally hydrolyzed catfish protein and the best technical index. [ Method]The catfish was taken as raw material and the powder was made after its pretreatment, meat-taking, washing, cutting, hydrolyzing, emulsifing and drying. Four kinds of enzymes: proteinase, neutral protein-ase of B. Subtilis, alkaline protease, papain were used for the processed catfish powder to be hydrolyzed under the best condition of index, respectively, and the solubility of hydrolyzed catfish powder was taken as the evaluation standard. [ Result]The neutral proteinase was the best hydrolyzing enzyme under the condition of the enzyme dosage of 0.55% , hydrolyzing time for 60 minutes and the ratio of substrate to water solution of 1:3, which solubility could reach to above 90%. [ Conclusion ] The neutral proteinase could be chosen as the enzyme in conditional hydrolyzing of catfish protein and higher solubility of catfish powder could be produced based on the technical condition.
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