碱性脂肪酶酶解鲐碎肉脂肪的研究

Hydrolysis of lipids in chub mackerel surimi using alkaline lipase

采用扩展青霉 (Penicilliumexpansum )PF868产生的碱性脂肪酶为酶源 ,酶解脱脂鲐碎肉 ,其最适条件为 :32～ 34℃ ,pH 9.3,酶活浓度 4 0u/ml,碎肉的质量与酶液体积比为 1g∶5ml,脱脂时间 5 0min。鲐碎肉的干基残脂率低于 4 .0 %。

Using alkali lipase produced from Penicillium expansum (PF868) as an enzyme source to degrease surimi of chub mackerel, the optimum degreasing conditions are: temp.32～34℃, pH 9.3, enzyme activity 40 u.ml -1 , and the ratio between the surimi mass and the volume of enzyme solution is 1∶5 (20 g∶100ml), degreasing time 50min. The lipid residue rate in the surimi is lower than 4.0% on dry basis.