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中国精品科技期刊2020
闫静芳, 张丽娟, 颜智勇, 王龙刚, 武奔月, 张生生, 王昱沣. 白鲢鱼头蛋白酶解工艺研究[J]. 食品工业科技, 2016, (06): 221-224. DOI: 10.13386/j.issn1002-0306.2016.06.037
引用本文: 闫静芳, 张丽娟, 颜智勇, 王龙刚, 武奔月, 张生生, 王昱沣. 白鲢鱼头蛋白酶解工艺研究[J]. 食品工业科技, 2016, (06): 221-224. DOI: 10.13386/j.issn1002-0306.2016.06.037
YAN Jing-fang, ZHANG Li-juan, YAN Zhi-yong, WANG Long-gang, WU Ben-yue, ZHANG Sheng-sheng, WANG Yu-feng. Enzymatic hydrolysis process of silver carp head[J]. Science and Technology of Food Industry, 2016, (06): 221-224. DOI: 10.13386/j.issn1002-0306.2016.06.037
Citation: YAN Jing-fang, ZHANG Li-juan, YAN Zhi-yong, WANG Long-gang, WU Ben-yue, ZHANG Sheng-sheng, WANG Yu-feng. Enzymatic hydrolysis process of silver carp head[J]. Science and Technology of Food Industry, 2016, (06): 221-224. DOI: 10.13386/j.issn1002-0306.2016.06.037

白鲢鱼头蛋白酶解工艺研究

Enzymatic hydrolysis process of silver carp head

  • 摘要: 以白鲢鱼下脚料中最为重要的鱼头为原料,以水解液中氨基氮含量为指标,比较了木瓜蛋白酶、胰蛋白酶、风味蛋白酶、中性蛋白酶和碱性蛋白酶5种酶的水解效果,从中选出最佳水解酶,在单因素实验基础上对其水解工艺进行正交实验优化,并对其水解产物中游离氨基酸组成进行分析。结果表明:胰蛋白酶对鱼头蛋白的水解效果最佳,最佳工艺条件为水解温度55℃,pH8.0,料水比1∶3(g/m L),加酶量80 U/g,在此条件下水解液中游离氨基氮含量为63.69 mg,水解液中游离氨基酸含量较高。 

     

    Abstract: In this paper,the head of silver carp,the most important part of fish byproducts were taken as raw materials. The hydrolysis effects of papain,trypsin,flavourzyme,neutral protease and alkali protease were compared and selected,with the content of amino nitrogen in the hydrolysate as an index. The hydrolysis process was optimized by orthogonal tests on the basis of single factor,and the composition of free amino acid in hydrolysate was analyzed. The results showed that trypsin could be selected as the best hydrolysis enzyme,and the maximal content of amino nitrogen in hydrolysate reached 63.69 mg with the following conditions:hydrolysis temperature of 55 ℃,p H8.0,the ratio of water to materials 1∶3,enzyme concentration 80 U/g,and the content of free amino acid in hydrolysate was higher.

     

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