作 者：
刘汉文;周志齐;陈洪兴;赵朱丽;刘润煊;龚星宇;潘凤涛;季中春
单 位：
盐城市怡美食品有限公司;盐城工学院海洋与生物工程学院
摘 要：
为提高海捕低值鱼加工利用率,合理利用鱼糜及鱼糜制品加工中的副产物,充分利用鱼类自身内源酶,寻求低值鱼精深加工的低碳高效利用,以梅童鱼(Collichthys lucidus)为研究对象,利用鱼类自身的内源蛋白酶将鱼体内的蛋白质酶解,在自然p H条件下,观察了液料比、自溶温度、时间对梅童鱼蛋白水解的影响,以可溶性蛋白/总蛋白的值为响应值,采用响应面分析优化自溶条件。通过求解回归方程得到的最优自溶条件为:液料比3.4,温度53℃,时间267 min。经过验证,可溶性蛋白/总蛋白的值为18.35%,与回归方程的预测值18.55%相比,相对误差1.1%,说明模型能较好地预测自溶过程中可溶性蛋白/总蛋白的值。在此条件下,测得水解度为15.84%,过0.45μm微滤膜蛋白质量比为9.83%。研究表明,该水解工艺可为生产鱼露、活性肽、氨基酸等提供技术依据。
译 名：
Optimization of autohydrolyzing conditions of endogenous proteases from Collichthys lucidus
作 者：
LIU Hanwen;ZHOU Zhiqi;CHEN Hongxing;ZHAO Zhuli;LIU Runxuan;GONG Xingyu;PAN Fengtao;JI Zhongchun;School of Ocean and Biological Engineering,Yancheng Institute of Technology;Yan Cheng Yi Mei Food Co.,Ltd.;
关键词：
Collichthys lucidus;;endogenous proteases;;autohydrolyze;;response surface methodology
摘 要：
In order to improve the processing and utilization rate of low-value fish species caught from marine capture,rationally use the byproducts from surimi and surimi products processing, make full use fish endogenous enzymes,and seek for the low-carbon,high efficiency deep-processing method for low-value fish,Collichthys lucidus was taken as the object to study the hydrolysis conditions of fish protein using endogenous proteases. Under the condition of natural p H,single factor experiment was adopted to investigate the effects of liquid to sample ratio,temperature and hydrolysis time on the soluble protein / total protein value,and the conditions were optimized as following: liquid to sample ratio being 3. 4,temperature 53 ℃,and time 267 min. Under the optimal conditions,the soluble protein / total protein value was up to 18. 35%,and compared with the predicted value 18. 55% with regression equation,the relative error was 1. 1%,illustrating that the model can rather precisely predict the soluble protein / total protein value. Under such conditions, the measured degree of hydrolysis was 15. 84% and the protein of passing 0. 45μm microfiltration mass ratio was9. 83%. The results show that the hydrolysis process could provide technical support for the production of fish sauce,bioactive peptides,amino acid and so on.
