摘要
以鲐鱼下脚料为原料,利用响应面法对其酶解工艺进行优化。结果表明:鲐鱼下脚料的最佳酶解工艺条件为料液比1∶2.86,起始pH 6.94,反应温度50.23℃,反应时间6.26h,制得酶解物的水解度为29.14%,为鱼品下脚料的开发利用提供了理论基础。
Response surface analysis methodology is applied to optimize the enzymatic hydrolysis process for mackerel leftovers.The best enzymatic hydrolysis conditions are as follows：solid-liquid ratio of 1∶2.86,initial pH value of 6.94,hydrolysis temperature of 50.23 ℃,hydrolysis time of 6.26 h.Under such conditions,the degree of hydrolysis is 29.14%.All these results have provided theoretical basis for the utilization of fish leftovers.
出处
《中国调味品》
CAS
北大核心
2016年第11期15-20,共6页
China Condiment
基金
国家高技术研究发展计划(863计划)项目(2013AA102204)
国家自然科学基金青年科学基金项目(31501449)
关键词
鲐鱼
下脚料
酶解工艺
优化
响应面法
mackerel
leftovers
enzymatic hydrolysis process
optimization
response surface methodology
