摘要
利用碱性蛋白酶进行水解,在单因素基础上通过正交试验考察酶解pH、酶解时间、酶解温度及加酶量对鲫鱼下脚料中鱼油提取率的影响.结果表明,酶解法提取鲫鱼下脚料中鱼油的最佳工艺为:酶解pH 7.5、酶解时间3.5 h、酶解温度55℃、加酶量2.5%,提油率达84.29%,并对提取鱼油的感官性状和理化性质进行评定,结果均符合我国规定的粗鱼油的二级标准.该研究为充分利用鱼类资源提供一定的理论依据.
Hydrolysis was carried out by alkaline protease, and on the basis of single factor experiment, the effects of enzymatic hydrolysis pH, time, temperature and enzyme amount on the extraction rate of fish oil from crucian carp scraps were investigated by orthogonal test. The results showed that the best extraction technology of fish oil from crucian carp scraps by enzymatic hydrolysis was as follows, enzymatic hydrolysis pH 7.5, time 3.5 h, temperature 55 ℃, adding amount of enzyme 2.5%. The extraction rate of fish oil was 84.29% under the conditions. The sensory properties and physicochemical properties of the fish oil were evaluated, and the indicators met with the secondary standard of crude fish oil prescribed by China. The study provided the theoretical basis for making full use of fish resources.
作者
王文婷
苏博
杜丹丹
李秀丽
李红侠
WANG Wen-ting;SU Bo;DU Dan-dan;LI Xiu-li;LI Hong-xia(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2019年第3期48-52,共5页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
宿州学院科研平台开放课题(2017ykf01)
安徽省大学生创新创业训练项目(201710379094)
关键词
鲫鱼
下脚料
鱼油
酶解法
crucian carp
scraps
fish oil
enzymatic hydrolysis
