摘要
应用正交实验优选鱼鳞蛋白酶解的最佳条件。分别选用胃蛋白酶和中性蛋白酶,考察酶量、固形物浓度、反应温度和酶解时间等因素对酶解反应的影响,以水解度为检测指标,确定最佳条件。结果表明,鱼鳞酶解宜采用1398中性蛋白酶,用盐酸和石灰水作预处理,可使鱼鳞蛋白得到较高程度的水解,酶解时最佳温度为50℃,酶量宜采用2.5％,酶解的最佳时间为7h,底物浓度宜选择15％。分别采用活性炭吸附,β-环状糊精包埋法,乙醚萃取法,酵母发酵法对鱼鳞酶解液进行处理,经比较发现,酵母发酵法效果最佳,水解液中加入2％酵母在35℃发酵1h后,腥味基本脱除,并且带来较好的清香味。
ln the paper the hydrolysis conditions for fish scale using 1398 neutral protease and the method of removing fishy smell from the hydrolysate were investigated. The optimal conditions have been found by single factor experiment and orthogonal tests as follows: pre-treatment with HCI and CaO, concentration of the substrate15% ,pH7 -8,hydrolyzing temperature50℃, ratio of enzyme and substrate 3.0%. The hydrolysate of fish scale protein was treated with active carbon, β-cycoldextrin ether and yeasts.The results showed that the fish odour of hydrolysate was removed by with 2% yeasts by fermenting for one hour in 35℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期136-138,共3页
Science and Technology of Food Industry
关键词
鱼鳞
酶解
脱腥
scale
enzymatic hydrolysis
taking off fishy smell
