Position: Home > Articles > Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame
MEAT RESEARCH
2011
(7)
24-28
白鲢鱼排酶解蛋白的制备及营养成分分析
作 者：
孟昌伟;陆剑锋;薛莲;宫子慧;林琳;叶应旺;姜绍通
单 位：
合肥工业大学生物与食品工程学院
关键词：
白鲢鱼排;风味蛋白酶;响应面;氨基酸;矿物质元素
摘 要：
以白鲢鱼排为实验材料,选用风味蛋白酶酶解制备蛋白水解液。考察起始pH值、酶解温度、料液比、加酶量、酶解时间对水解度的影响,采用Box-Behnken中心组合设计和响应面分析法,确定最佳工艺条件。结果表明:最佳工艺条件为起始pH7.59、酶解温度44.9℃、料液比30:100(g/mL)、加酶量4.02%、酶解时间5h,此条件下水解度可达26.17%;氨基酸及矿质元素的营养分析结果表明,白鲢鱼排酶解产物具有较高的食用与营养价值。
译 名：
Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame
作 者：
MENG Chang-wei,LU Jian-fengXUE Lian,GONG Zi-hui,LIN Lin,YE Ying-wang,JIANG Shao-tong(College of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China)
关键词：
silver carp frame;flavourzyme;response surface methodology;amino acids;mineral elements
摘 要：
The purpose of this study was to optimize the hydrolysis of silver carp frame by flavourzyme and analyze the nutritional composition of resultant enzymatic hydrolysates.Five process conditions including pH,temperature,material-to-liquid ratio,enzyme dosage hydrolysis time were optimized by Box-Behnken experimental design combined with response surface methodology to be 7.59,44.9 ℃,30:100(g/mL),4.02% and 5 h,respectively.Under the optimized conditions,the degree of hydrolysis was 26.17%.The obtained hydrolysate was rich in amino acids and mineral elements,indicating its highly edible and nutritional value.
导出引用
计量
文章访问数: 13
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
