摘要
鲢鱼加工鱼糜的废弃物中，鱼头及残渣（鱼皮、鱼骨的混合物）的蛋白质含量丰富，分别为１２．３％和１８．２％；钙含量高，分别为３．２％和１．５％；其蛋白质的氨基酸组成较平衡，在食品加工中有较高的利用价值。实验采用中性蛋白酶对鲢鱼加工废弃物进行水解，并用正交试验Ｌ９（４３）法对酶水解条件进行了研究。结果表明，酶水解度的最适条件为：ｐＨ７、酶量１ｇ／１００ｇ原料、时间１～１．５小时、温度４０～５０℃，产物的水解度为４０％左右；乳化能力和表观粘度分别为５１．２ｍｌ油／ｇ蛋白质和１０．５４ｍＰａｓ（剪切速率８９５．５ｓ－１），表明水解产物仍具有一定的功能特性，适宜于在食品加工中应用。
The proximate analysis of silver carp wastes during processing shows that the contents of protein are 12.3% in head and 18.2% in skin and bone, calcium contents are 3.2% in head and 1.5% in skin and bone. In addition, the amino acid composition in the protein is fairly balanced, which indicates the protein is of high value in utilization. A neutral protease was applied to the silver carp wastes for hydrolyzation in this study. The conditions for the hydrolytic reaction were determined by the orthogonal test L 9(4 3). The experimental results showed that the most optimal conditions were: pH 7, 1g of enzyme per 100 g raw material, 40～50℃ and time 1～1.5hr. The degree of hydrolysis was 41.4～42.4% and the emulsifing capacity and apparent viscosity ( shear rate was 895.5 s -1 ) was 51.2 ml oil/g protein and 10.50 mPa·s, respectively. All these data sufficiently illustrate that the hydrolysate has certain functionalities and can be used as a good source of nutrients in food processing.
出处
《水产科技情报》
1997年第4期175-179,共5页
Fisheries Science & Technology Information
关键词
鲢鱼
食品加工
酶水解
废弃物利用
Silver carp Food processing Proteolysis Utilization of fish wastes
