林登峰,李珊慧,赵洪雷,李学鹏,步营,励建荣,徐永霞

• 1:渤海大学食品科学与工程学院
• 2:海洋研究院

摘要(Abstract)：

采用双酶复合酶解法处理三文鱼骨排，以水解度、TCA-可溶性肽含量、电子舌关键味觉响应值为指标，筛选出最适蛋白酶组合。以酶解温度、液固比、酶解pH、酶解时间、酶添加量5个因素进行单因素试验，通过Plackett-Burman试验筛选关键因素并进行响应面试验优化酶解工艺。结果表明，三文鱼骨排复合酶解的最适蛋白酶组合为复合蛋白酶∶风味蛋白酶2∶1,最佳工艺条件为酶解温度49℃、液固比3.9∶1、酶添加量0.85%、酶解pH 8.0、酶解时间3 h,在此条件下得到酶解液的水解度和TCA-可溶性肽含量分别为18.11%和9.45 mg/mL,与预测值无显著性差异(P>0.05)。该研究为三文鱼骨排的深加工和高值化利用提供了一定的参考。

关键词(KeyWords)： 三文鱼骨排;响应面;酶解;工艺优化

Abstract:

Keywords:

基金项目(Foundation): 辽宁省教育厅重点攻关项目(LJKZZ20220119)

作者(Author): 林登峰,李珊慧,赵洪雷,李学鹏,步营,励建荣,徐永霞

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