酶法水解鳙鱼下脚料及其降苦机理研究

研究了鳙鱼下脚料的酶法水解及其苦味降低的工艺,探讨了其降苦机理。以苦味分和水解度为指标,比较了木瓜蛋白酶、1.398中性蛋白酶、Protamex蛋白酶、Flavorzyme蛋白酶、中性蛋白酶-木瓜蛋白酶复合和NFC复合酶水解鳙鱼下脚料的效果,发现NFC复合酶效果最好。通过正交试验优化了酶的处理条件:pH8.0,温度50℃,复合酶中的两种组分(E1∶E2)质量比为1∶2,且同时加入,酶的总量为0.7%。还研究了加热和脱脂两种预处理对水解度的影响,结果表明,它们均不利于酶的水解作用。

Enzymatic hydrolysis of big head carp waste and debittering of the hydrolyzate were studied.At the same time,the mechanism of reducing the bitterness was discussed in this paper.Firstly,the effects of various enzymatic treatments with neutral protease,papain,protamex and flavourzyme,protease complex from both neutral protease and papain and protease NFC on bitter taste value and deg ree of hydrolysis(DH)were compared,and the protease NFC was found to be the best.Secondly,on the basis of orthog onal tests,the protease NFC optimal treatment condition was found to be at pH8.0,50℃,the ratio of two constituents:E 1 and E 2 =1:2,and enzyme dosag e of 0.7%.Finally,the effects of two pretreatments that included heating and fat-removing on DH were investig ated,respectively.Results showed that two pretreatments were not beneficial to enzymatic hydrolysis.