响应面法优化鲢鱼蛋白酶解液制备工艺的研究

目的]研究鲢鱼蛋白酶解液制备工艺的最佳参数，以期获得水解度高、风味良好的美拉德反应基液。方法]通过Flavourzyme（风味蛋白酶）与其他蛋白酶复配筛选出最佳组合，综合考察影响酶解反应的4个因素：温度、时间、pH值和酶添加量，以水解度（DH）为响应值，采用Box—Benhnken响应面分析法确定最佳反应条件。结果]以Flavourzyme和Protamex（复合蛋白酶）复配（3：1）的组合水解度最高，酶解最佳反应条件为：温度55℃，时间7．5h，pH值7．7，酶添加量2．4％，水解度可达54．18％。结论]采用响应面法优化工艺制备得的酶解液色泽较浅，鱼香味浓郁，且无明显苦味，可以作为生产海鲜调味品的基液。

Optimization on Technique of Enzymatic Hydrolysis from Silver Carp Using Response Surface Methodology

Objective]The study was to seek the optimum technology of enzymatic hydrolysis from silver carp meat in order to obtain the Maillard reaction material with high degree of hydrolysis and preferable flavor.Method]The optimum combination was screened through Flavourzyme remixing with other protease,comprehensively considering factors such as hydrolysis temperature,time,pH value and enzyme dosage. With DH as response value,the optimum reaction conditions were determined by using Box-Benhnken response surface ...