Salmon bone steak is treated with double enzyme complex enzymatic hydrolysis method,and the optimum combination of proteases is screened with degree of hydrolysis,TCA-soluble peptide content and key taste response value of electronic tongue as the indexes.Single factor test is conducted on five factors of enzymatic hydrolysis temperature,liquid-solid ratio,enzymatic hydrolysis pH,enzymatic hydrolysis time and enzyme addition amount.The key factors are screened by Plackett-Burman test and response surface test is carried out to optimize the enzymatic hydrolysis process.The results show that the optimum protease combination of salmon bone steak is the ratio of complex protease to flavorzyme of 2∶1,and the optimum process conditions are enzymatic hydrolysis temperature of 49 ℃,liquid-solid ratio of 3.9∶1,enzyme addition amount of 0.85％,enzymatic hydrolysis pH of 8.0,and enzymatic hydrolysis time of 3 h.Under these conditions,the degree of hydrolysis and TCA-soluble peptide content are 18.11％and 9.45 mg/mL respectively,which are not significantly different from the predicted values(P＞0.05).This study has provided some references for the deep processing and high-value utilization of salmon bone steak.
关键词
三文鱼骨排/响应面/酶解/工艺优化
Key words
salmon bone steak/response surface/enzymatic hydrolysis/process optimization
维普
万方数据