木瓜蛋白酶提取三文鱼鱼皮油的工艺研究

Study on the process of fish oil from salmo salar skin by papain extraction method

为提高三文鱼皮的利用率,实现其高值化利用,本研究以三文鱼(Salmo salar)加工后丢弃的鱼皮为材料,分别利用风味蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和胰蛋白酶提取鱼油,经筛选,以提油率为指标确定木瓜蛋白酶为最佳水解酶。通过单因素实验和正交试验优化提油工艺条件,参照SC/T 3502—2016中规定的指标对所提取鱼油的质量进行比较分析。结果表明:在加酶量为8 000 U/g(以原料计)、p H 7. 0、65℃条件下酶解4 h,提油率可达88. 03%。提取的粗鱼油中过氧化值为7. 85 meq/kg、酸价为12. 49 mg/g、碘价为162. 55 g/100 g、水分及挥发物含量为0. 5%、杂质含量为0. 5%,达到二级粗鱼油标准。本研究可为三文鱼皮的综合利用和精深加工提供数据参考和技术支持。

In this paper, salmon oil was extracted from fish skin, which was discarded after processing, by using flavourzyme, dispase, alkaline proteinase, papain and trypsin. Among them, papain was the best protease to obtain the highest oil yield. Subsequently, the hydrolysis conditions of papain were optimized by single factor test and orthogonal experiment in order to increase the yield of salmon oil. The quality of extracted fish oil was analyzed according to the indices stipulated in SC/T 3502--2016. The results revealed that the yield of salmon oil could reach to 88.03% under the conditions of the enzyme amount of 8 × 10 3 U/g raw material, pH 7.0, 65℃ for 4 h. The values of peroxide, acid, iodine, moisture and volatile matter, impurity in extracted crude fish oil were 7.85 meq/kg, 12.49 mg/g, 162.55 g/100 g, 0.5% and 0.5% , respectively, which reached the standard requirement of second grade fish oil. It lays the foundation for the deep processing of salmon oil and provides the reference for the comprehensive utilization of the salmon skin.