风味蛋白酶水解草鱼肉的试验研究

Study on enzymolysis of grass carp muscle by flavourzyme

采用响应面法优化了草鱼肉蛋白的风味蛋白酶水解工艺参数。以水解度为指标,研究了液固比、初始pH、温度、酶与底物浓度比(E/S)、水解时间等单因素对水解效果的影响,确定出各因素最适取值范围;进一步通过响应面试验设计,建立了水解度回归拟合数学模型。研究表明,草鱼肉蛋白的风味蛋白酶水解工艺的最佳条件为:液固比4mL/g、初始pH6.75、温度50℃、E/S 18.5LAPU/g、水解时间7.8h,水解度为49.76%,与模型预测值49.94%无显著差异,说明模型可以用于预测计算;研究还表明,对水解度影响最显著的因素为E/S和酶解时间。

The response surface methodology （RSM）was conducted to ascertain the optimum hydrolysisparameters of grass carp muscle. Hydrolysis conditions （ viz., ratio of solvent to solid, initial pH, temperature, ratio ofenzyme to substrate concentration （ E/S）, hydrolysis time）were studied to determine the optimal value of the singlefactor experiment.On the basis of the experimental result, response surface experiment was designed, and themathematical model of the hydrolysis degree was established. The results showed that the optimum conditionswere determined to be ratio of solvent to solid 4mL/g, initial pH6.75 ,temperature 50℃, E/S 18.5LAPU/g, hydrolysistime 7.Sh.Under the condition,the hydrolysis degree（DH） of grass carp muscle was 49.76% and almost reachedthe model calculation value 49.94%, which showed that the model could be used to predict calculation. Thesignificant factors on the DH were E/S and hydrolysis time.