鲢鱼下脚料营养组成及酶解条件的研究

摘要

The paper studied on the nutritional composition of chub waste, and the papain, pepsin and trypsin were blended (1:1:1) to hydrolyze fish waste of chub in the experiment. The single factor experiment and orthogonal experiment were used to optimize the technology for enzymatic hydrolysis. Tile results indicated that the optimal process conditions were the amount of enzyme 0.20%, the temperature 45℃, pH value 6 and the time 3h.h showed that the amount of en- zyme had a notable impact on the degree of hydrolysis (P〈0.05) through the variance analysis.%以鲢鱼下脚料为原料,分析其营养组成成分,并采用木瓜蛋白酶、胃蛋白酶、胰蛋白酶按1：1：1的比例（活力比）对其进行酶解实验,通过单因素试验、正交试验对其酶解工艺条件进行优化研究。结果表明：最佳混合酶水解鲢鱼下脚料的工艺条件为酶用量0.20%,温度45℃,pH6,时间3 h。通过方差分析表明,其中酶的用量对水解度影响差异显著（P〈0.05）。