摘要
以中国对虾下脚料为原料,利用酶解技术获得中国对虾调味料风味前体物质——酶解液,并通过响应面分析方法优化酶解工艺。研究结果表明,最佳酶解工艺条件为料水比1/9,酶解时间3h,酶用量2.4%,酶解温度68℃,初始pH6.5。在此条件下,中国对虾下脚料水解度为16.58%。水解液中氨基酸含量为23.2028mg/mL,其中必需氨基酸含量为10.5312mg/mL。所得酶解液具有诱人、浓郁的虾风味,可以作为调味基料。
The flavor precursor-enzymalysis liquor was prepared by the biological enzymolysis technology using Pe- naeus chinensis waste as raw material, and the enzymolysis technology was optimized by response surface methodology （RSM）. Results showed that optimized enzymatic hydrolysis condition was： substrate concentration 9%, hydrolysis time 3 h, Alcalase enzyme amount 2.4%, temperature 68 ℃, pH 6.5. Under these conditions, the hydrolysis degree（DH） was 16.85%. The content of free amino acids in the hydrolysate was 23.2028 mg/mL, and the content of essential amino acids in the hydrolysiate was 10.5312 mg/mL. This product exhibited strong delicious flavor, so it was suitable for flavor sea- soning.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第4期100-106,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
中国对虾
酶解
响应面分析
Penaeus chinensie
enzymolysis
response surface methodology
