作　　者： ; ; ; (陈康健）;

机构地区： 广东海洋大学食品科技学院

出　　处： 《包装与食品机械》 2013年第3期13-17,共5页

摘　　要： 以罗非鱼下脚料为原料,通过正交试验优化中性蛋白酶与风味蛋白酶的复合酶解条件,并对酶解液进行超滤,比较不同超滤组分的螯合效果,利用紫外吸收和傅立叶红外扫描对螯合盐进行了鉴定。结果表明:复合酶水解条件为温度55℃、加酶量1500U/g、复合比1∶2、固液比1∶4、自然pH值;水解度为14.43%酶解液的螯合率为77.92%,其超滤组分中,10KDa以下组分的螯合效果最好,螯合率达到89.36%,1KDa以下组分的螯合率较低为61.45%。 The composite enzymatic hydrolysis conditions of neutral protease and flavourzyme were opti- mized by orthogonal test, the uhrafiltration of hydrolysate from tilapia scraps was done to compare chelating activity, and chelating salt was identified by UV-Visible Spectrophotometer and Fourier Transform Infrared Spectrometer. The results showed that the optimal conditions were temperature 55℃, enzyme concentration 1500 U/ g,composite ratio 1：2, solid-liquid ratio1：4, natural pH. The chelation rate of enzymatic hydrolysate reached 77.92% ,hydrolysis degree was 14.43%. Among these ultrafihrate fractions of the hydrolysate, the components,which molecular weight were less than 10KDa, showed the highest zinc-binding capacity, the chelation rate as high as 89.36% ,while the fractions below 1KDa had a relatively lower rate of 61.45%.

关 键 词： 罗非鱼下脚料 酶解 超滤 螯合

领　　域： [轻工技术与工程] [轻工技术与工程]