摘要
为得到高肽含量罗非鱼肉酶解液,以水解度及肽含量为指标,从胃蛋白酶、胰蛋白酶、Alcalase 2.4L、中性蛋白酶及木瓜蛋白酶中筛选出中性蛋白酶为最适用酶。在单因素试验的基础上,采用均匀设计试验优化中性蛋白酶酶解条件。得到最高肽含量酶解条件为:加酶量1.38%,料液比1∶3(g/mL),温度50℃,自然pH,时间7 h,此时肽含量(以每克鱼肉计)为(37.71±0.11)mg。
Neutral protease was chosen the best for obtaining high peptide content tilapia flesh hydrolysate from pepsin, trypsin, Alcalase2.4 L, neutral protease and papain, while the degree of hydrolysis and peptide content as the indicators. Based on the results of single-factor experiments, the uniform design experiment had been done to optimize the enzymatic conditions of neutral protease. The optimum Conditions for peptide content were that the enzyme quantity 1.38 %, the solid-liquid ratio 1：3（g/mL）, the temperature 50 ℃, the inherent pH and the time 7 h. And the peptide content was（37.71±0.11 ）mg （per gram fish flesh） at the optimum conditions.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期155-158,共4页
Food Research and Development
基金
广东省粤港关键领域重点突破项目(2009A020700004)
广东省海洋渔业科技推广专项项目[A2009002-01(a)]
关键词
罗非鱼
酶解
均匀设计
肽含量
水解度
tilapia
enzymatic hydrolysis
uniform design
peptide content
degree of hydrolysis
