金枪鱼暗色肉复合酶解对其溶解特性的影响研究
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摘要
目的通过复合酶解手段提高暗色肉水解产物的溶解特性。方法在确定复合酶的种类和比例基础上迚行单因素实验,研究不同酶解时间、温度、酶添加量及初始pH对酶解产物水解度、溶解特性的影响。综合分析后,选定每种变量中酶解效果较好的3组水平,迚行4因素3水平的正交实验。结果以溶解特性为指标,优化金枪鱼暗色肉酶解工艺参数,研究结果表明,采用胰蛋白酶:中性蛋白酶=2:1的复合酶,酶解时间70min,温度45℃,酶添加量3500U/g,初始pH6.5时,酶解效果最佳。结论本研究为探索金枪鱼暗色肉酶解产物的其他特性提供了参考。
Objective To improve the solubilities of tuna dark meat by composite enzymatic hydrolysis.Methods Single factor experiments were carried out on the basis of the type and proportion of compound enzymes.The effects of hydrolysis time, temperature, enzyme dosage and initial pH on the hydrolysis degree and solubility of the hydrolysate were also studied. After comprehensive analysis, 3 factors of levels with better enzymatic hydrolysis effect in each variable were selected for orthogonal design with 4 factors and 3 levels. Results Taking the solubilities as index, enzymatic hydrolysis parameters of tuna dark meat were optimized. The results showed that the optimal enzymatic hydrolysis effect were as follows: trypsin protease: neutral protease=2:1, the time of enzymatic hydrolysis was 70 min, the temperature was 45 ℃, the amount of enzymatic dosage was 3500 U/g, and the initial pH was 6.5. Conclusion This study provides a key reference for exploring other characteristics of enzymatic hydrolysates of tuna dark meat.
Objective To improve the solubilities of tuna dark meat by composite enzymatic hydrolysis.Methods Single factor experiments were carried out on the basis of the type and proportion of compound enzymes.The effects of hydrolysis time, temperature, enzyme dosage and initial pH on the hydrolysis degree and solubility of the hydrolysate were also studied. After comprehensive analysis, 3 factors of levels with better enzymatic hydrolysis effect in each variable were selected for orthogonal design with 4 factors and 3 levels. Results Taking the solubilities as index, enzymatic hydrolysis parameters of tuna dark meat were optimized. The results showed that the optimal enzymatic hydrolysis effect were as follows: trypsin protease: neutral protease=2:1, the time of enzymatic hydrolysis was 70 min, the temperature was 45 ℃, the amount of enzymatic dosage was 3500 U/g, and the initial pH was 6.5. Conclusion This study provides a key reference for exploring other characteristics of enzymatic hydrolysates of tuna dark meat.
引文
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[2]刘建华,王斌,郐鹏,等.金枪鱼暗色肉酶解工艺及其水解物营养价值评价[J].食品科学,2014,35(20):1-5.Liu JH,Wang B,Gui P,et al.Enzymatic hydrolysis of dark muscle from yellowfin tuna(Thunnus albacares)and nutritional evaluation of hydrolysates[J].Food Sci,2014,35(20):1-5.
[3]邹盈,李彦坡,戴志进,等.三种金枪鱼营养成分分析与评价[J].农产品加工,2018,(10):43-47.Zou Y,Li YP,Dai ZY,et al.Analysis and evaluation on nutritional components of three kinds of tuna[J].Farm Prod Process,2018,(10):43-47.
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[8]郑振霄,童玱,徐坤华,等.2种低值金枪鱼赤身肉的营养成分分析与评价[J].食品科学,2015,36(10):114-118.Zheng ZX,Tong L,Xu KH,et al.Analysis and quality evaluation of nutritional components in the muscle of two species of low value tuna[J].Food Sci,2015,36(10):114-118.
[9]张华丹,余辉,陈小娥,等.双酶酶解金枪鱼加工下脚料提油工艺[J].食品科技,2012,(8):125-129.Zhang HD,Yu H,Chen XE,et al.Double enzyme hydrolysis technology for extracting oil from tuna scraps oil extraction from Tuna processing waste by double enzymatic hydrolysis[J].Food Sci Technol,2012,(8):125-129.
[10]孙步云.酶法改性玉米粉工艺优化及应用性质研究[D].沈阳:沈阳农业大学,2016.Sun BY.Study on enzyme-modified corn flour technology optimization and application properties[D].Shenyang:Shenyang Agricultural University,2016.
[11]刘建华,季金箭,王斌,等.金枪鱼酶解液脱色工艺及其对腥味物质和金属元素的影响[J].核农学报,2015,29(4):743-750.Liu JH,Ji JJ,Wang B,et al.Decolourization technique of skipjack tuna(Katsuwonus pelamis)enzymatic hydrolysate and its influence on the fishy odour and metallic elements[J].J Nucl Agric,2015,29(4):743-750.
[12]Lamsal BP,Jung S,Johnson LA.Rheological properties of soy protein hydrolysates obtained from limited enzymatichydrolysis[J].LWT-Food Sci Technol,2007,40(7):1215-1223.
[13]Lee JY,Lee HD,Lee CH.Characteriztion of hydrolysates produced by mild--acid treatment and enzymatic hydrolysis of defatted soybean flour[J].Food Research Int,2001,34(2-3):217-222.
[14]Arcan I,Yemenicioglu A.Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins[J].Food Res Int,2010,43(1):140-147.
[15]Yin SW,Tang CH,Cao JS,et al.Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp(Cannabis sativa L.)protein isolate[J].Food Chem,2008,106(3):1004-1013.
[16]付博菲.酶法改性谷朊粉提高溶解性和乳化性能的研究[D].南昌:江西农业大学,2014.Fu BF.Study on improvement in the solubility and emulsifying properties of wheat gluten by enzymatic modification[D].Nanchang:Jiangxi Agricultural University,2014.
[17]朱天明.桑叶叶蛋白提取和酶法改性的研究[D].成都:西华大学,2015.Zhu TM.Study on extraction process and enzymatic modification of leaf protein from Morus Alba leaves[D].Chengdu:Xihua University,2015.
[18]苑璐,冷凯良,周余航,等.复合酶解法优化黄精多糖提取工艺[J].食品与生物技术学报,2017,36(9):996-1001.Yuan L,Leng KL,Zhou YH,et al.Optimization of multi-enzymatic extraction process of polysaccharide from ploygonatum sibiricum[J].JFood Sci Biotechnol,2017,36(9):996-1001.
[19]邵娜,刘学军.胰蛋白酶法提取草鱼内脏鱼油工艺优化[J].食品科学,2013,34(2):110-113.Shao N,Liu XJ.Response surface methodology for the optimization of enzymatic extraction of fish oil from grass carp(Ctenopharyngodon idellus)viscera using trypsin[J].Food Sci,2013,34(2):110-113.
[20]王妍,崔红花,綦振峰,等.酶解法从深海明太鱼内脏中提取鱼油工艺研究[J].延边大学农学学报,2013,35(2):147-151.Wang Y,Cui HH,Qi ZF,et al.Study of extraction of fish oil from Theragra chalcogramma visceral by enzymolysis[J].J Agric Sci Yanbian Univ,2013,35(2):147-151.
[21]Wang XN,Qin M,Feng YY,et al.Enzymatic hydrolysis of grass carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus[J].J Sci Food Agric,2017,97(12):4235-4241.
[22]施永清,王巧巧,吴丹丼,等.响应面实验优化双酶酶解法制备鱼鳞抗菌肽工艺及其抑菌性能分析[J].食品科学,2018,39(6):155-161.Shi YQ,Wang QQ,Wu DL,et al.Optimization of preparation of antimicrobial peptides by two-step enzymatic hydrolysis of fish scales using response surface methodology and antimicrobial activity of purified antimicrobial peptide[J].Food Sci,2018,39(6):155-161.
[23]杨莹,张凌云,汪国威,等.鲈鱼油的酶解提取工艺研究及理化指标分析[J].食品工业,2018,39(8):113-115.Yang Y,Zhang LY,Wang GW,et al.Study on enzymatic extraction process of bass oil and analysis of physical and chemical indexes[J].Food Ind,2018,39(8):113-115.
[24]杨文博,张英华.蛋白质水解度的测定方法研究[J].中国调味品,2014,39(3):88-90.Yang WB,Zhang YH.Study on the method of determining the degree of protein hydrolysis[J].China Condiment,2014,39(3):88-90.
[25]Guerard F,Sumaya-martinez MT,Laroque D,et al.Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards[J].Process Biochem,2007,42(11):1486-1491.
[26]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of protein in foods[S].
[27]宫春瑜.测定奶粉中蛋白质含量的方法[C].甘肃省化学会第二十九届年会论文摘要集,2015.Gong CY.Determination of protein content in milk powder[C].Abstracts of papers of the 29th annual conference of Gansu chemical society,2015.
[28]邱斌,付博菲,徐同成,等.复合蛋白酶法提高谷朊粉溶解性研究[J].食品科技,2015,40(9):160-163.Qiu B,Fu BF,Xu TC,et al.Improving the solubility performance of wheat gluten with compound proteinase hydrolysis[J].Food Sci Technol,2015,40(9):160-163.
[29]龚吉军,李振华,李忠海,等.响应曲面法优化油茶粕抗菌肽制备条件[J].中国食品学报,2012,12(9):137-143.Gong JJ,Li ZH,Li ZH,et al.Optimization the technology of preparation of antimicrobial peptides derived from camellia oleifera abel seed meal using response surface methodology[J].J Chin Inst Food Sci Technol,2012,12(9):137-143.
[30]王凤祥.罗非鱼酶解热反应制备鱼味香精的研究[D].广州:华南理工大学,2011.Wang FX.Enzymatic hydolysis of tilapia protein and preparation of fish-like flavors by thearmal reaction[D].Guangzhou:South China University of Technology,2011.
[2]刘建华,王斌,郐鹏,等.金枪鱼暗色肉酶解工艺及其水解物营养价值评价[J].食品科学,2014,35(20):1-5.Liu JH,Wang B,Gui P,et al.Enzymatic hydrolysis of dark muscle from yellowfin tuna(Thunnus albacares)and nutritional evaluation of hydrolysates[J].Food Sci,2014,35(20):1-5.
[3]邹盈,李彦坡,戴志进,等.三种金枪鱼营养成分分析与评价[J].农产品加工,2018,(10):43-47.Zou Y,Li YP,Dai ZY,et al.Analysis and evaluation on nutritional components of three kinds of tuna[J].Farm Prod Process,2018,(10):43-47.
[4]苏阳,章超桦,曹文红,等.南海产3种金枪鱼普通肉、暗色肉营养成分分析与评价[J].广东海洋大学学报,2015,35(3):87-93.Su Y,Zhang CH,Cao WH,et al.Analysis and evaluation of nutritional components in ordinary muscle and dark muscle of three species of tuna from south China sea[J].J Guangdong Ocean Univ,2015,35(3):87-93.
[5]Guérard F,DufosséL,Broise DDL,et al.Enzymatic hydrolysis of proteins from yellowfin tuna(Thunnus albacares)wastes using alcalase[J].J Mol Catal B,2001,11(4):1501-1509.
[6]胡静.金枪鱼罐头的研制及其副产物利用技术研究[D].海口:海南大学,2015.Hu J.Research on processing technology of canned tuna and by-products[D].Haikou:Hainan University,2015.
[7]赵小惠,吴丼娜,杨宇杰,等.菌酶协同处理金枪鱼暗色肉制备饲用肽的研究[J].中国饲料,2016,(10):19-22,26.Zhao XH,Wu LN,Yang YJ,et al.Study on tuna dark meat fermentation by Bacillus subtilis and nertral protease for small peptides production[J].Chin Feed,2016,(10):19-22,26.
[8]郑振霄,童玱,徐坤华,等.2种低值金枪鱼赤身肉的营养成分分析与评价[J].食品科学,2015,36(10):114-118.Zheng ZX,Tong L,Xu KH,et al.Analysis and quality evaluation of nutritional components in the muscle of two species of low value tuna[J].Food Sci,2015,36(10):114-118.
[9]张华丹,余辉,陈小娥,等.双酶酶解金枪鱼加工下脚料提油工艺[J].食品科技,2012,(8):125-129.Zhang HD,Yu H,Chen XE,et al.Double enzyme hydrolysis technology for extracting oil from tuna scraps oil extraction from Tuna processing waste by double enzymatic hydrolysis[J].Food Sci Technol,2012,(8):125-129.
[10]孙步云.酶法改性玉米粉工艺优化及应用性质研究[D].沈阳:沈阳农业大学,2016.Sun BY.Study on enzyme-modified corn flour technology optimization and application properties[D].Shenyang:Shenyang Agricultural University,2016.
[11]刘建华,季金箭,王斌,等.金枪鱼酶解液脱色工艺及其对腥味物质和金属元素的影响[J].核农学报,2015,29(4):743-750.Liu JH,Ji JJ,Wang B,et al.Decolourization technique of skipjack tuna(Katsuwonus pelamis)enzymatic hydrolysate and its influence on the fishy odour and metallic elements[J].J Nucl Agric,2015,29(4):743-750.
[12]Lamsal BP,Jung S,Johnson LA.Rheological properties of soy protein hydrolysates obtained from limited enzymatichydrolysis[J].LWT-Food Sci Technol,2007,40(7):1215-1223.
[13]Lee JY,Lee HD,Lee CH.Characteriztion of hydrolysates produced by mild--acid treatment and enzymatic hydrolysis of defatted soybean flour[J].Food Research Int,2001,34(2-3):217-222.
[14]Arcan I,Yemenicioglu A.Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins[J].Food Res Int,2010,43(1):140-147.
[15]Yin SW,Tang CH,Cao JS,et al.Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp(Cannabis sativa L.)protein isolate[J].Food Chem,2008,106(3):1004-1013.
[16]付博菲.酶法改性谷朊粉提高溶解性和乳化性能的研究[D].南昌:江西农业大学,2014.Fu BF.Study on improvement in the solubility and emulsifying properties of wheat gluten by enzymatic modification[D].Nanchang:Jiangxi Agricultural University,2014.
[17]朱天明.桑叶叶蛋白提取和酶法改性的研究[D].成都:西华大学,2015.Zhu TM.Study on extraction process and enzymatic modification of leaf protein from Morus Alba leaves[D].Chengdu:Xihua University,2015.
[18]苑璐,冷凯良,周余航,等.复合酶解法优化黄精多糖提取工艺[J].食品与生物技术学报,2017,36(9):996-1001.Yuan L,Leng KL,Zhou YH,et al.Optimization of multi-enzymatic extraction process of polysaccharide from ploygonatum sibiricum[J].JFood Sci Biotechnol,2017,36(9):996-1001.
[19]邵娜,刘学军.胰蛋白酶法提取草鱼内脏鱼油工艺优化[J].食品科学,2013,34(2):110-113.Shao N,Liu XJ.Response surface methodology for the optimization of enzymatic extraction of fish oil from grass carp(Ctenopharyngodon idellus)viscera using trypsin[J].Food Sci,2013,34(2):110-113.
[20]王妍,崔红花,綦振峰,等.酶解法从深海明太鱼内脏中提取鱼油工艺研究[J].延边大学农学学报,2013,35(2):147-151.Wang Y,Cui HH,Qi ZF,et al.Study of extraction of fish oil from Theragra chalcogramma visceral by enzymolysis[J].J Agric Sci Yanbian Univ,2013,35(2):147-151.
[21]Wang XN,Qin M,Feng YY,et al.Enzymatic hydrolysis of grass carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus[J].J Sci Food Agric,2017,97(12):4235-4241.
[22]施永清,王巧巧,吴丹丼,等.响应面实验优化双酶酶解法制备鱼鳞抗菌肽工艺及其抑菌性能分析[J].食品科学,2018,39(6):155-161.Shi YQ,Wang QQ,Wu DL,et al.Optimization of preparation of antimicrobial peptides by two-step enzymatic hydrolysis of fish scales using response surface methodology and antimicrobial activity of purified antimicrobial peptide[J].Food Sci,2018,39(6):155-161.
[23]杨莹,张凌云,汪国威,等.鲈鱼油的酶解提取工艺研究及理化指标分析[J].食品工业,2018,39(8):113-115.Yang Y,Zhang LY,Wang GW,et al.Study on enzymatic extraction process of bass oil and analysis of physical and chemical indexes[J].Food Ind,2018,39(8):113-115.
[24]杨文博,张英华.蛋白质水解度的测定方法研究[J].中国调味品,2014,39(3):88-90.Yang WB,Zhang YH.Study on the method of determining the degree of protein hydrolysis[J].China Condiment,2014,39(3):88-90.
[25]Guerard F,Sumaya-martinez MT,Laroque D,et al.Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards[J].Process Biochem,2007,42(11):1486-1491.
[26]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2016 National food safety standard-Determination of protein in foods[S].
[27]宫春瑜.测定奶粉中蛋白质含量的方法[C].甘肃省化学会第二十九届年会论文摘要集,2015.Gong CY.Determination of protein content in milk powder[C].Abstracts of papers of the 29th annual conference of Gansu chemical society,2015.
[28]邱斌,付博菲,徐同成,等.复合蛋白酶法提高谷朊粉溶解性研究[J].食品科技,2015,40(9):160-163.Qiu B,Fu BF,Xu TC,et al.Improving the solubility performance of wheat gluten with compound proteinase hydrolysis[J].Food Sci Technol,2015,40(9):160-163.
[29]龚吉军,李振华,李忠海,等.响应曲面法优化油茶粕抗菌肽制备条件[J].中国食品学报,2012,12(9):137-143.Gong JJ,Li ZH,Li ZH,et al.Optimization the technology of preparation of antimicrobial peptides derived from camellia oleifera abel seed meal using response surface methodology[J].J Chin Inst Food Sci Technol,2012,12(9):137-143.
[30]王凤祥.罗非鱼酶解热反应制备鱼味香精的研究[D].广州:华南理工大学,2011.Wang FX.Enzymatic hydolysis of tilapia protein and preparation of fish-like flavors by thearmal reaction[D].Guangzhou:South China University of Technology,2011.