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| 响应面法优化罗非鱼(Oreochromis niloticus)鱼排蛋白分段酶解工艺 | |
| 引用本文： | 操龙飞,游华军,陈子涵,马 英,熊何健,鄢庆枇.响应面法优化罗非鱼(Oreochromis niloticus)鱼排蛋白分段酶解工艺[J].海洋与湖沼,2012,43(1):27-34. |
| 作者姓名： | 操龙飞 游华军 陈子涵 马 英 熊何健 鄢庆枇 |
| 作者单位： | 1. 集美大学水产学院,厦门,361021 2. 厦门中坤食品有限公司,厦门,361022 3. 集美大学生物工程学院,厦门,361021 |
| 基金项目： | 国家“863”计划项目, 2007AA09Z115 号; 福建省科技重点项目, 2009I0019 号, 2009N0045 号; 集美大学创新团队基金, 2010A003 号; 集美大学潘金龙基金, ZC2010017 号 |
| 摘 要： | 采用生物蛋白酶酶解罗非鱼鱼排蛋白,以水解度(DH)为指标,进行了单酶、复合酶酶解效果的比较分析,并利用响应面分析方法(RSM)对酶解参数进行优化。结果表明,采用风味蛋白酶和木瓜蛋白酶双酶组合分段酶解,固定总酶添加量为3.0%、双酶复合比2:1、酶解时间3h、分段酶解时间比0.6:1,酶解温度56℃,分段酶解pH为7.0和6.2时,酶解效果最佳,罗非鱼鱼排蛋白水解度达到32.49%,酶解产物中游离氨基酸含量达32.84mg/g鱼排,占罗非鱼鱼排总氨基酸含量的25.43%,其中呈味氨基酸含量达18.48%,必需氨基酸含量达67.96%。 |
| 关 键 词： | 罗非鱼鱼排 酶解 响应面法 水解度 |
| 收稿时间： | 2010/12/15 0:00:00 |
| 修稿时间： | 2011/2/21 0:00:00 |
OPTIMIZATION OF THE ENZYMATIC HYDROLYSIS OF TILAPIA (OREOCHROMIS NILOTICUS) FRAMES PROTEIN USING RESPONSE SURFACE METHOD |
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| CAO Long-Fei,YOU Hua-Jun,CHEN Zi-Han,MA Ying,XIONG He-Jian and YAN Qing-Pi.OPTIMIZATION OF THE ENZYMATIC HYDROLYSIS OF TILAPIA (OREOCHROMIS NILOTICUS) FRAMES PROTEIN USING RESPONSE SURFACE METHOD[J].Oceanologia Et Limnologia Sinica,2012,43(1):27-34. | |
| Authors: | CAO Long-Fei YOU Hua-Jun CHEN Zi-Han MA Ying XIONG He-Jian and YAN Qing-Pi |
| Institution: | Fisheries College of Jimei University;Xiamen Doingcom Food Co., Ltd.;Bioengineering College of Jimei University;Fisheries College of Jimei University;Bioengineering College of Jimei University;Fisheries College of Jimei University |
| Abstract: | The enzymatic hydrolysis of tilapia frames protein by different protease was studied, and the degree of hydrolysis (DH) was assayed during the hydrolyzing. Based on the single-factor test, the surface analysis methodology (RSM) was used to optimize the enzymatic reaction parameters. Results showed that the enzymatic effects of two proteases, flavourzyme and papain proteases were the best when added to the reaction system sequentially. The total enzyme dosage was 3.0%; the ratio of flavourzyme and papain proteases was 2 : 1. The total enzymatic time lasted for 3h, and time ratio for the two proteases was 0.6 : 1. The enzymatic reaction was under the temperature of 56℃, and pH first 7.0 and then 6.2. The DH of 32.49% was achieved under the optimized conditions. The concentration of free amino acids in the hydrolysates is 32.84mg/g, accounting for 25.43% of the total amino acids in Tilapia frames. The flavor amino acids and essential amino acids occupied up to 18.48% and 67.96% of the free amino acids respectively. |
| Keywords: | Tilapia frames Enzymatic hydrolysis Surface analysis methodology Hydrolysis |
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