作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2013年第7期173-177,共5页

摘　　要： 以军曹鱼内脏为原料,采用人工神经网络优化酶解法提取军曹鱼内脏鱼油的工艺条件并制备了酶解蛋白。研究结果表明:采用木瓜蛋白酶提取鱼油,在液固比2.5:1、酶解温度50℃、酶用量为2.5%的条件下酶解3h,鱼油得率和提取率分别为49.84%和96.38%(干基),酶解蛋白的得率和提取率分别为28.46%和61.60%(干基);军曹鱼内脏鱼油的饱和脂肪酸主要为C14:0、C16:0、C18:0,单不饱和脂肪酸主要为C18:1、C16:1,多不饱和脂肪酸主要为C20:5(n-3)和C22:6(n-3);制备得到酶解蛋白粉具有高蛋白低脂肪的特点。研究结果为鱼类下脚料的综合加工利用提供了参考。 The enzymolysis extraction process of fish oil from cobia（ Rachycentron canadum）viscera was explored and the extraction conditions optimized by artificial neural network and hydrolysis protein was prepared.The results showed that the optimal extraction process parameters of fish oil using papain were as follows,the ratio of water and materials 2.5： t, the reaction temperature 50℃, the added dosage of enzyme 2.5%, and hydrolysis time 3h. Under these conditions,the yield and extraction rate of fish oil were 49.84% and 96.38% （dry basis）, respectively, and the yield and extraction rate of enzymatic protein were 28.46% and 61.60% （dry basis） ,respectively.The main saturated fatty acids of fish oil from Cobia viscera were C14：0, C16：0 and C18：0,the main monounsaturated fatty acids were C16：1 and C18 ： 1, and the main polyunsaturated fatty acids were C20：5 （ n-3 ） and C22：6 （ n-3 ）. Moreover,enzymatic protein had the characteristics of high protein and low fat.This research would provide the conference for the comprehensive utilization of fish wastes.

关 键 词： 神经网络 酶解 内脏 鱼油 酶解蛋白

领　　域： [轻工技术与工程] [轻工技术与工程]