酶法水解非洲鲫鱼蛋白的优化工艺研究

Optimization technology of enzymatic hydrolysis to crucian carp protein of Africa

以水解度和感官评价为指标,通过单因素和正交试验筛选酶法水解非洲鲫鱼的最佳工艺.结果表明:鲫鱼蛋白的较优水解酶为木瓜蛋白酶和碱性蛋白酶,其中,木瓜蛋白酶对鲫鱼蛋白的较优水解条件是:60℃、pH6.0、料液比1∶5(w/v)、酶用量5%(w/w)、水解4.0 h;碱性蛋白酶的较优水解条件是:酶用量5%、料液比1∶3、65℃p、H 8.0、水解4.5 h;而双酶水解的优化工艺是碱性蛋白酶和木瓜蛋白酶按1∶3(w/w)混合同时水解,酶用量为5%、料液比1∶5、55℃p、H 8.0、水解4.0 h,水解度最高达30.94%,制得的水解液清亮透明,气味较好,基本没有腥味和苦味.

Taking the degree of hydrolysis （DH） and sensory evaluation as indexes, the result was obtained as follows by single factor test and orthogonal experiment. The results showed that papain and alkaline proteinase was more effective to hydrolyze protein of crucian carp. The optimal hydrolysis condition by papain was gotten pH6.0, solid-liquid ratio of 1 ： 5, enzyme concentration of 5 % at 60℃for 4 hours. The optimal hydrolysis condition by alkaline proteinase was amount of enzyme 5 %, solid-liquid ratio 1 ： 3, pHS. 0, at 65 ℃ for 4. 5 h. The optimum conditions with two enzymes hydrolysis was as： alkaline proteinase and papain were added simultaneously, the ratio of alkaline proteinase / papain was 1：2, enzyme amount 5 %, solid-liquid ratio 1：5, pHS. 0, at 65 ℃ for 4.0 h. The degree of hydrolysis with two enzymes was over 31.95 %, hydrolysate produced was luster-transparent, better flavour, no fishy smell or bitterness basically.