摘要
试验以鲶鱼头、鱼骨为原料,通过先匀浆后高压、先高压后匀浆、直接匀浆3种不同的预处理方法,以蛋白质含量为指标,选出一种最优的预处理方法。利用中性蛋白酶、碱性蛋白酶、胃蛋白酶、胰蛋白酶和木瓜蛋白酶5种酶分别在各自最适条件下对其进行水解,采用正交试验设计,以大肠杆菌、枯草杆菌和藤黄色葡萄球菌为供试菌种,以抑菌性为测定指标确定酶解的最佳用酶以及酶解的工艺条件。试验结果表明:对鲶鱼头、鱼骨先高压后匀浆的预处理方法得到的蛋白质含量最高;胃蛋白酶为酶解鲶鱼骨的最佳用酶;胃蛋白酶的最佳酶解工艺条件为:底物浓度为1∶4,酶添加量为2000U/g,酶解时间2.5h,酶解温度37℃,最适pH值7.0。
Catfish frame was taken as materials, a best pre-treating method from three different pre-treating methods（minced the material then treated them with high press, high press then minced, minced directly） was determined through the protein content. An orthogonal test was adopted, using Escherichia coli, Bacillus subtilis and Micrococcus luteus as test bacteria, this research studied the antibacterial effect of catfish frame hydrolysates hydrolyzed by neutrase, alcalase, trypsin, pepsin and papain, respectively. Based on the antibacterial activity index, the best enzyme and the enzymatic hydrolysis conditions were determined. The results showed that catfish frame could get high protein content through the pre-treating method high press then minced. Pepsin was the best enzyme. The optimum substrate concentration, enzyme concentration, hydrolysis time, temperature and pH were 1：4, 2000 U/g, 2.5 h, 37 ℃ and 7.0, respectively.
出处
《食品科技》
CAS
北大核心
2008年第8期173-176,共4页
Food Science and Technology
关键词
鲶鱼骨
酶解
抑菌性
Catfish frame
enzymatic hydrolysis
antibacterial activity
