摘要
目的通过复合酶解手段提高暗色肉水解产物的溶解特性。方法在确定复合酶的种类和比例基础上迚行单因素实验,研究不同酶解时间、温度、酶添加量及初始pH对酶解产物水解度、溶解特性的影响。综合分析后,选定每种变量中酶解效果较好的3组水平,迚行4因素3水平的正交实验。结果以溶解特性为指标,优化金枪鱼暗色肉酶解工艺参数,研究结果表明,采用胰蛋白酶:中性蛋白酶=2:1的复合酶,酶解时间70min,温度45℃,酶添加量3500U/g,初始pH6.5时,酶解效果最佳。结论本研究为探索金枪鱼暗色肉酶解产物的其他特性提供了参考。
Objective To improve the solubilities of tuna dark meat by composite enzymatic hydrolysis.Methods Single factor experiments were carried out on the basis of the type and proportion of compound enzymes.The effects of hydrolysis time,temperature,enzyme dosage and initial pH on the hydrolysis degree and solubility of the hydrolysate were also studied.After comprehensive analysis,3 factors of levels with better enzymatic hydrolysis effect in each variable were selected for orthogonal design with 4 factors and 3 levels.Results Taking the solubilities as index,enzymatic hydrolysis parameters of tuna dark meat were optimized.The results showed that the optimal enzymatic hydrolysis effect were as follows:trypsin protease:neutral protease=2:1,the time of enzymatic hydrolysis was 70 min,the temperature was 45℃,the amount of enzymatic dosage was 3500 U/g,and the initial pH was 6.5.Conclusion This study provides a key reference for exploring other characteristics of enzymatic hydrolysates of tuna dark meat.
作者
曾小红
曹丽芬
杨玉苗
王求娟
陈义方
丁玉庭
刘书来
ZENG Xiao-Hong;CAO Li-Fen;YANG Yu-Miao;WANG Qiu-Juan;CHEN Yi-Fang;DING Yu-Ting;LIU Shu-Lai(College of Ocean,Zhejiang University of Technology,Hangzhou 310014,China;Ningbo Today Food Co.,Ltd,Ningbo 315502,China;National R&D Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Institute of Ocean Research,Zhejiang University of Technology,Hangzhou 310032,China)
出处
《食品安全质量检测学报》
CAS
2019年第8期2207-2213,共7页
Journal of Food Safety and Quality
基金
浙江省重点研収计划项目(2015C02033)~~
关键词
金枪鱼暗色肉
复合酶解
条件优化
溶解特性
tuna dark meat
compound enzymolysis
optimization of conditions
solubility
