期刊论文

中文

食品研究与开发

1005-6521

2009

30

7

45-48

10.3969/j.issn.1005-6521.2009.07.014

2004年度湖南省火炬计划资助项目（2004044）；

本校为第一机构

研究鲢鱼蛋白酶解液制备的工艺条件,采用正交试验着重探讨蛋白酶酶量、酶解时间、酶解温度、初始pH值、固液比对鲢鱼蛋白酶解效果的影响.结果表明,最佳酶解条件为:中性蛋白酶:木瓜蛋白酶=2:1(质量分数),底物浓度为固液比1:2(g/mL),酶添加量为底物浓度的1.6%,初始pH7.0,温度50℃,酶解时间5 h.酶解后,水解度为68.71%,氨基氮为67.3 mg/100 mL,可溶性蛋白得率可达70.02%.

The technology conditions of preparation for silver carp protein hydrolysate by enzyme were examined.The effects of proteinase,reaction time,temperature,initial pH and the ratio of solid / liquid were also studied in detail by orthogonal experiment.The results showed that the optimum conditions of enzymolysis were： the ratio of neutral proteinase to papain was 2：1（g/g）, substrate concentration was 1：2（solid：liquid,g/mL）, enzyme added was 1.6 %, initial pH7.0,hydrolyzed for 5 h at 50 ℃,After enzymolysis,the content of protein hydrolysis...