摘要
以梅鱼为原料,采用动物蛋白水解酶,以鲜甜味游离氨基酸总量为指标,水解制备梅鱼鲜味酶解液。在单因素的基础上,采用响应面分析法得出酶解的最佳条件:温度40.7℃、pH7.68、[E]/[S]0.84%,时间4 h,制得的酶解液鲜甜味游离氨基酸总量为115.159μg/mL,海鲜味特征明显。
Enzyme of animal protein was applied to hydrolyze the small miscellaneous fish protein. Fresh and sweet free amino acids were used as the indicators, and the delicious enzymatic hydrolysis were obtained. Based on the results of single-factor tests, by using Response Surface Methodology （RSM）, we obtained the optimum enzyme hydrolysis conditions as follows： pH 7.68, [E]/[S] 0. 84%, enzymolysis temperature 40.7℃, and enzymolysis time 4 hours. The gross enzyme solution of the indicators was 115. 1591xg/mL, and the seafood flavor was obvious.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第8期71-75,共5页
Food and Fermentation Industries
基金
浙江省重大科技专项(2009C02002)
浙江省水产品加工产业创新团队(2009R50031)
关键词
梅鱼
酶解
动物蛋白水解酶
游离氨基酸
Small miscellaneous Fish, enzymatic hydrolysis, enzyme of animal protein, free amino acids
