木瓜蛋白酶水解罗非鱼蛋白质的工艺研究

目的]探讨采用木瓜蛋白酶水解罗非鱼蛋白质制备多肽水解液的方法。方法]通过单因素试验研究了不同因素对木瓜蛋白酶水解罗非鱼蛋白质的影响,并以水解度为指标通过正交试验确定了木瓜蛋白酶水解罗非鱼的最佳水解工艺。结果]单因素试验表明,在酶解时间约5h、底物浓度为4%、加酶量约5500U/g、pH值为7.0～7.5范围内,温度为50℃时,木瓜蛋白酶水解罗非鱼效果较好。正交试验表明,3因素的影响顺序为:加酶量>底物浓度>水解时间;最佳水解工艺为:水解液pH值7.5,加酶量为5500U/g,底物浓度为4%,温度50℃,水解6h,在此条件下水解度可达到37.89%。结论]采用木瓜蛋白酶进行水解可获得较高水解度的酶解液,且鱼香浓郁,颜色正常,可用于制作调味品、口服液等。

Technology Study on The Hydrolysis of Tilapia by Papain

Objective] The research aimed to discuss the preparation method of polypeptide hydrolysate by hydrolyzing tilapia proteins by papain. Method] In a single factor test, the effects of different factor on the hydrolysis of tilapia proteins by papain were studied. With the hydrolysis degree as index, the optimum hydrolysis technology for hydrolyzing tilapia by papain was confirmed through the orthogonal test. Result] Single factor test showed that when the hydrolysis time was about 5 h, the substrate concentration was 4%, the enzyme addition was about 5 500 U/g, pH value was 7.0～7.5, the temperature was 50℃, the hydrolysis effect of tilapia by papain was better. The orthogonal test showed the effects of 3 factors in order were the enzyme addition >substrate concentration>hydrolysis time. The optimum hydrolysis technologies were as follows: pH value of hydrolysate of 7.5, the enzyme addition of 5 500 U/g, substrate concentration of 4%, hydrolyzing for 6 h at 50 ℃. Under these conditions, the hydrolysis degree could reach 37.89%. Conclusion] Enzymolysis liquid with higher hydrolysis degree could be obtained from hydrolyzing by papain with strong fish aroma and normal color, which could be used to make condiments and oral liquid etc.