摘要
以鲢鱼鱼肉为原料,利用响应面分析法对鲢鱼鱼肉酶解产物的酶解工艺进行优化,系统考察了木瓜蛋白酶、风味蛋白酶添加量和酶解时间对鱼肉酶解产物得率的影响,并对酶解产物的溶解性、热稳定性和感官评价进行了分析。结果表明,鱼肉酶解产物的较理想酶解工艺条件为:风味蛋白酶添加量0.6%、木瓜蛋白酶添加量0.6%和酶解时间55min,此时制备出的鲢鱼鱼肉酶解产物具有良好的溶解性、热稳定性和感官值。
Response surface methodology was used to explore the effects of enzyme addition amount and hydrolysis time of papain and flavourzyme on yield of silver carp meat protein hydrolysate and optimized the conditions for enzymatic hydrolysis process of silver carp meat. Functional properties and sensory evaluation of protein hydrolysates from silver carp meat were investigated. Results showed that the optimal modification conditions were enzyme addition amount of papain and flavourzyme both 0. 6% , hydrolysis time 55 rain, and on this condition, the protein hydrolysates had great solubility, heat stability and sensory value.
出处
《中国食物与营养》
2013年第10期25-28,共4页
Food and Nutrition in China
基金
现代农业产业技术体系建设专项资金资助(项目编号:CARS-46)
关键词
鲢鱼鱼肉
蛋白酶解产物
酶解
得率
功能特性
silver carp meat
protein hydrolysates
hydrolysis
yield
functional property
