风味蛋白酶水解草鱼肉的试验研究

郭晶晶; 马海乐; 程宇; 郝俊杰; 罗敏

doi:10.13386/j.issn1002-0306.2014.13.045

风味蛋白酶水解草鱼肉的试验研究

江苏大学食品与生物工程学院江苏省农产品物理加工重点实验室

基金项目:

国家863计划(2011AA100803)；

详细信息

作者简介:
郭晶晶 (1988-) , 女, 硕士研究生, 研究方向:风味性食品。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2013-11-25

Study on enzymolysis of grass carp muscle by flavourzyme

School of Food and Biological Engineering, Jiangsu University, Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province

摘要

摘要: 采用响应面法优化了草鱼肉蛋白的风味蛋白酶水解工艺参数。以水解度为指标,研究了液固比、初始pH、温度、酶与底物浓度比(E/S)、水解时间等单因素对水解效果的影响,确定出各因素最适取值范围;进一步通过响应面试验设计,建立了水解度回归拟合数学模型。研究表明,草鱼肉蛋白的风味蛋白酶水解工艺的最佳条件为:液固比4mL/g、初始pH6.75、温度50℃、E/S 18.5LAPU/g、水解时间7.8h,水解度为49.76%,与模型预测值49.94%无显著差异,说明模型可以用于预测计算;研究还表明,对水解度影响最显著的因素为E/S和酶解时间。
- 酶解; /
- 草鱼; /
- 响应面法;
Abstract: The response surface methodology ( RSM) was conducted to ascertain the optimum hydrolysis parameters of grass carp muscle.Hydrolysis conditions ( viz., ratio of solvent to solid, initial pH, temperature, ratio of enzyme to substrate concentration ( E/S) , hydrolysis time) were studied to determine the optimal value of the single factor experiment.On the basis of the experimental result, response surface experiment was designed, and the mathematical model of the hydrolysis degree was established. The results showed that the optimum conditions were determined to be ratio of solvent to solid 4mL /g, initial pH6.75, temperature 50℃, E/S 18.5LAPU /g, hydrolysis time 7.8h.Under the condition, the hydrolysis degree ( DH) of grass carp muscle was 49.76% and almost reached the model calculation value 49.94%, which showed that the model could be used to predict calculation. The significant factors on the DH were E/S and hydrolysis time.
- enzymatic hydrolysis; /
- grass carp; /
- response surface methodology;

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