鲫鱼鳞蛋白酶解工艺的优化

Optimization of Enzymatic Hydrolysis of Crucian Carp Scale Using A Protease

利用胃蛋白酶水解不同前处理的鲫鱼鳞,对影响酶解条件的温度、加酶量、时间、pH进行单因素实验,通过正交实验确定提取条件的优化组合,并采用SPSS软件进行分析。结果表明,以水解度为测定指标,得出酶解最优条件为:酶解温度60℃,酶添加量5%,酶解时间7 h,pH3,此时,此条件下得到最佳水解度14.58%。同时,采用不同的前处理对鱼鳞蛋白酶解效果也有一定的影响。

The purpose of this study was to optimize the technique of extraction of enzymatic hydrolysis from diffirently pre-treated crucian carp scale.The single factors included temperature , adding enzyme contents, time and pH, at the basis of which, orthogonal experiment was used to optimize the extraction technique of enzymeatic hydrolysis and spss sofeware was used to analyze the results. The results were showed that hydrolysis degree was as a detection index , the optimital enzymatic temperature was 60 ℃, adding enzyme content was 5 %, enzymatic time was 7 h and pH was 3 , respectively.The experimental value was up to 14.58%. At the same time, diffirent pre-processing had influent the hydrolysis degree to some extent.