金枪鱼暗色肉复合酶解对其溶解特性的影响研究
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进行单因素实验, 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, 进行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 70 min, 温度45 ℃, 酶添加量3500 U/g, 初始pH 6.5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.
标题：金枪鱼暗色肉复合酶解对其溶解特性的影响研究
英文标题：Effect of composite enzymatic hydrolysis on solubility of tuna dark muscle
作者：
曾小红 浙江工业大学海洋学院
曹丽芬 浙江工业大学海洋学院
杨玉苗 浙江工业大学海洋学院
王求娟 宁波今日食品有限公司
陈义方 宁波今日食品有限公司
丁玉庭 浙江工业大学海洋学院;国家远洋水产品加工技术研发分中心(杭州);浙江工业大学海洋研究院
刘书来 浙江工业大学海洋学院;国家远洋水产品加工技术研发分中心(杭州);浙江工业大学海洋研究院
中文关键词:金枪鱼暗色肉,复合酶解,条件优化,溶解特性,
英文关键词:tuna dark meat,compound enzymolysis,optimization of conditions,solubility,
发表日期：2019-01-15
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