摘要
Abstract
The procedure of the enzymatic hydrolysis of proteins from tilapia head by flavourzymeTM protease was studied through three consecutive experiments. The effects of four factors including starting pH, temperature, water-head ratio and enzyme-substrate ratio on α-amino nitrogen (α-AN) contented in tilapia head protein hydrolysate (THPH) were evaluated by 24 orthogonal test, the result showed that E: S ratio and temperature have great influence on α-AN. Optimal conditions of E: S ratio, hydrolyzing time, starting pH and temperature for this hydrolysis procedure were established as 20LAPU/g, 3h, 6.5～7.0 and 50～55 ℃, respectively. Linear relationships were found between lg (E: S ratio) and α-AN at a period of hydrolyzing time of 0.5, 1, 2, 3 and 6h, with correlation coefficients of R2=0.9804, 0.9890, 0.9708, 0.9887 and 0.9311, respectively.关键词
酶解/罗非鱼鱼头/α-氨基态氮含量优化/FlavourzymeTM风味蛋白酶Key words
enzymatic hydrolysis/tilapia head/α-amino nitrogen/optimization/flavourzymeTM分类
生物科学
