摘要
利用鲶鱼副产物(鱼头、鱼皮、鱼骨和碎肉等)制备的骨肉泥为实验对象,以多肽得率和钙溶出率为考察指标进行Box-Behnken响应面实验设计,探究胃蛋白酶的酶解时间、加酶量和液料比三因素对酶解效果的影响。通过所得的结果和二次多项回归方程确立了最优的工艺条件:液料比(水∶骨肉泥,m∶m)是6.73∶1,胃蛋白酶的加酶量7000 U/g,酶解温度37℃,p H为3.0,酶解时间6 h。此条件酶解骨肉泥得到的酶解液中,多肽得率为43.07%,钙溶出率为44.62%。
It was conducted that the Box- Behnken response surface design experiment used flesh paste which were prepared of catfish by- products（ fish head,skin,bones and meat,etc.） as test object and obtained rate of polypeptide and calcium dissolution rate as examining index to explore how the pepsin digestion time,enzyme dosage and liquid / material impacted the hydrolysis effect. The result showed that the optimal process conditions were liquid / material 6.73 ∶ 1,enzyme dosage 7000 U / g,hydrolysis temperature 37 ℃,p H value 3.0,reaction time6 h. The obtained rate of polypeptide was 43.07% and calcium dissolution rate was 44.62% in the obtained hydrolyzate from hydrolysis flesh paste under optimum conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第12期212-216,共5页
Science and Technology of Food Industry
基金
天津市科委科技支撑项目(13ZCZDNC01600)
关键词
鲶鱼骨肉泥
酶解
多肽得率
钙溶出率
catfish bone paste
enzymatic hydrolysis
obtained rate of polypeptide
calcium dissolution rate
