摘要
该研究旨在优化鳕鱼皮呈味肽的酶解工艺。通过单酶筛选和双酶复合筛选确定了酶解鳕鱼皮的最佳蛋白酶与最适比例,通过单因素试验确定了不同pH值、底物浓度、酶添加量、反应时间对鳕鱼皮酶解效率的影响,采用响应面法结合BP神经网络优化了鳕鱼皮的酶解工艺条件。结果表明,风味蛋白酶与复合蛋白酶以1∶2的比例依次加入为最佳酶解组合,通过响应面法结合BP神经网络优化了酶解工艺条件,在pH值6.5、底物浓度6%、酶添加量5000 U/g、反应时间240 min的条件下,鳕鱼皮呈味肽的多肽得率最佳,达到52.75%。该研究为鳕鱼皮呈味肽的提取以及后续的产品开发提供了科学依据。
The aim of this study is to optimize the enzymatic hydrolysis process of cod skin flavor peptides.The optimal protease and the optimal proportion of enzymatic hydrolysis of cod skin are determined by single enzyme screening and double enzyme complex screening.The effects of different pH values,substrate concentrations,enzyme addition amount and reaction time on the enzymatic hydrolysis efficiency of cod skin are determined by single factor test.Response surface method combined with BP neural network is used to optimize the enzymatic hydrolysis process conditions of cod skin.The results show that the optimal enzymatic hydrolysis combination is adding flavourzyme and complex protease at the ratio of 1∶2 sequentially.Response surface method combined with BP neural network is used to optimize the enzymatic hydrolysis process conditions.Under the conditions of pH value of 6.5,substrate concentration of 6%,enzyme addition amount of 5000 U/g and reaction time of 240 min,the polypeptide yield of cod skin flavor peptides is the best,reaching 52.75%.This study has provided a scientific basis for the extraction of cod skin flavor peptides and the subsequent product development.
作者
李萌凯
朱敏
冯奕开
罗爱国
杨艳君
LI Meng-kai;ZHU Min;FENG Yi-kai;LUO Ai-guo;YANG Yan-jun(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Department of Biological Science and Technology,Jinzhong University,Jinzhong 030619,China;Composite Condiment Technology Innovation Center in Shanxi Province,Jinzhong 030619,China)
出处
《中国调味品》
北大核心
2025年第6期111-119,共9页
China Condiment
基金
山西省自然科学基础研究计划(自由探索类)面上项目(202203021221226)
晋中学院技术创新团队项目(jzxyjscxtd202108)。
关键词
鳕鱼皮呈味肽
酶解法
响应面法
BP神经网络
cod skin flavor peptides
enzymatic hydrolysis method
response surface method
BP neural
