摘要
本文在液固比(W/F)、加酶量、酶解静置时间、pH、温度、搅拌速度六个单因素试验的基础上,以提油率为评价指标,利用响应面分析法优化了主要影响因素加酶量、pH、温度等酶法水解提取鲐鱼鱼油的条件。结果表明,最佳酶法水解条件为酶量为1000U/g原料、pH7.3、45℃。
Based on single factor test including the ratio of water to fish, enzyme dosage, enzymatic hydrolyzing lime, pH and stirring speed, oil extraction yield as evaluation index more important factors enzyme dosage, temperature and pH were studied for tai-fish oil extraction by response surface methodology. The results showed the following optimal conditions： enzyme dosage 1000U/g raw material, pH 7.3, temperature 45℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期270-273,共4页
Food Science
基金
温州市科技项目(S2004A009)
关键词
酶法水解
鱼油
萃取
响应面
enzymatic hydrolysis
fish oil
extraction
response surface method
