文献类型：期刊文献

中文题名：人工神经网络优化军曹鱼内脏鱼油酶法提取工艺参数

英文题名：Optimization of enzymolysis extraction of fish oil from cobia(Rachycentron canadum)visceral based on neural network

作者：黄万有[1];李德涛[1];屈小娟[1];刘书成[1];郝记明[1];张静[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：7

起止页码：173

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

语种：中文

中文关键词：神经网络;酶解;内脏;鱼油;酶解蛋白

外文关键词：neural network; enzymolysis; viscera; fish oil; enzymatic protein

中文摘要：以军曹鱼内脏为原料,采用人工神经网络优化酶解法提取军曹鱼内脏鱼油的工艺条件并制备了酶解蛋白。研究结果表明:采用木瓜蛋白酶提取鱼油,在液固比2.5:1、酶解温度50℃、酶用量为2.5%的条件下酶解3h,鱼油得率和提取率分别为49.84%和96.38%(干基),酶解蛋白的得率和提取率分别为28.46%和61.60%(干基);军曹鱼内脏鱼油的饱和脂肪酸主要为C14:0、C16:0、C18:0,单不饱和脂肪酸主要为C18:1、C16:1,多不饱和脂肪酸主要为C20:5(n-3)和C22:6(n-3);制备得到酶解蛋白粉具有高蛋白低脂肪的特点。研究结果为鱼类下脚料的综合加工利用提供了参考。

外文摘要：The enzymolysis extraction process of fish oil from cobia（ Rachycentron canadum）viscera was explored and the extraction conditions optimized by artificial neural network and hydrolysis protein was prepared.The results showed that the optimal extraction process parameters of fish oil using papain were as follows,the ratio of water and materials 2.5： t, the reaction temperature 50℃, the added dosage of enzyme 2.5%, and hydrolysis time 3h. Under these conditions,the yield and extraction rate of fish oil were 49.84% and 96.38% （dry basis）, respectively, and the yield and extraction rate of enzymatic protein were 28.46% and 61.60% （dry basis） ,respectively.The main saturated fatty acids of fish oil from Cobia viscera were C14：0, C16：0 and C18：0,the main monounsaturated fatty acids were C16：1 and C18 ： 1, and the main polyunsaturated fatty acids were C20：5 （ n-3 ） and C22：6 （ n-3 ）. Moreover,enzymatic protein had the characteristics of high protein and low fat.This research would provide the conference for the comprehensive utilization of fish wastes.