摘要
采用双酶复合酶解法处理三文鱼骨排,以水解度、TCA-可溶性肽含量、电子舌关键味觉响应值为指标,筛选出最适蛋白酶组合。以酶解温度、液固比、酶解pH、酶解时间、酶添加量5个因素进行单因素试验,通过Plackett-Burman试验筛选关键因素并进行响应面试验优化酶解工艺。结果表明,三文鱼骨排复合酶解的最适蛋白酶组合为复合蛋白酶∶风味蛋白酶2∶1,最佳工艺条件为酶解温度49℃、液固比3.9∶1、酶添加量0.85%、酶解pH 8.0、酶解时间3 h,在此条件下得到酶解液的水解度和TCA-可溶性肽含量分别为18.11%和9.45 mg/mL,与预测值无显著性差异(P>0.05)。该研究为三文鱼骨排的深加工和高值化利用提供了一定的参考。
Salmon bone steak is treated with double enzyme complex enzymatic hydrolysis method,and the optimum combination of proteases is screened with degree of hydrolysis,TCA-soluble peptide content and key taste response value of electronic tongue as the indexes.Single factor test is conducted on five factors of enzymatic hydrolysis temperature,liquid-solid ratio,enzymatic hydrolysis pH,enzymatic hydrolysis time and enzyme addition amount.The key factors are screened by Plackett-Burman test and response surface test is carried out to optimize the enzymatic hydrolysis process.The results show that the optimum protease combination of salmon bone steak is the ratio of complex protease to flavorzyme of 2∶1,and the optimum process conditions are enzymatic hydrolysis temperature of 49℃,liquid-solid ratio of 3.9∶1,enzyme addition amount of 0.85%,enzymatic hydrolysis pH of 8.0,and enzymatic hydrolysis time of 3 h.Under these conditions,the degree of hydrolysis and TCA-soluble peptide content are 18.11%and 9.45 mg/mL respectively,which are not significantly different from the predicted values(P>0.05).This study has provided some references for the deep processing and high-value utilization of salmon bone steak.
作者
林登峰
李珊慧
赵洪雷
李学鹏
步营
励建荣
徐永霞
LIN Deng-feng;LI Shan-hui;ZHAO Hong-lei;LI Xue-peng;BU Ying;LI Jian-rong;XU Yong-xia(Institute of Ocean Research,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)
出处
《中国调味品》
CAS
北大核心
2024年第8期90-97,共8页
China Condiment
基金
辽宁省教育厅重点攻关项目(LJKZZ20220119)。
关键词
三文鱼骨排
响应面
酶解
工艺优化
salmon bone steak
response surface
enzymatic hydrolysis
process optimization
