罗非鱼下脚料酶解制备呈味肽的研究

Study on Preparation of Flavor Peptides with Offal of Tilapia by Enzymolysis

为了更好地综合利用罗非鱼下脚料,研究了罗非鱼下脚料制备呈味肽的酶解工艺。采用碱性蛋白酶对罗非鱼下脚料进行酶解,确定酶解的最佳条件:温度55℃,pH 7.5,液固比3∶1,加酶量800U/g和酶解时间5h。在最佳条件下,短肽得率达到24.6%。

To achieve more valuable utilization,the process conditions of using offal of tilapia to prepare flavor peptides by enzymolysis are studied.Alkaline protease is mainly used to develop enzymatic hydrolysis in this paper.The optimum conditions are determined as follows：the temperature of 55 ℃,pH 7.5,the ratio of liquid and material of 3 ∶ 1,enzyme dosage of 800 U/g and enzymatic hydrolysis time of 5 h.Under the above optimum conditions,the recovery rate of short chain peptides reaches 24.6％.