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本研究利用鲶鱼副产物(鱼头、鱼皮、鱼骨和碎肉等)制备的骨肉泥为试验对象,以多肽得率和钙溶出率为考察指标进行Box-Behnken响应面试验设计,探究胃蛋白酶的酶解时间、加酶量和液料比三因素对酶解效果的影响。通过所得的结果和二次多项回归方程确立了最优的工艺条件:液料比(水与骨肉泥的比例)是6.73:1,胃蛋白酶的加酶量7000 U/g,酶解温度37℃,p H为3.0,酶解时间6 h。此条件酶解骨肉泥得到的酶解液中,多肽得率为43.07%,钙溶出率为44.62%。
In this study, the meat and meat muds prepared by catfish by-products (fish head, skin, fish bone and minced meat, etc.) were used as test subjects. The Box-Behnken Response Surface Design The effect of enzymolysis time of protease, amount of enzyme and liquid to material ratio on the enzymolysis effect. The optimal process conditions were established by the obtained results and quadratic regression equation: the ratio of liquid to solid (ratio of water to bone sludge) was 6.73: 1, the amount of pepsin added was 7000 U / g, the temperature of enzymolysis 37 ℃, p H 3.0, hydrolysis time 6 h. In this condition, the yield of polypeptide was 43.07% and the rate of calcium dissolution was 44.62%.