文献类型：期刊文献

中文题名：多酶法在鱼露生产工艺中的应用

英文题名：Application of Multi-enzymatic Method in Fermented Fish Sauce Production from Harengula zumasi's Offal

作者：邓尚贵[1];彭志英[2];等

机构：[1]湛江海洋大学水产学院食品科学与工程系，湛江524025;[2]华南理工大学食品生物工程学院，广州510640

年份：2002

卷号：28

期号：2

起止页码：32

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2000、CSCD2011_2012、北大核心、CSCD

基金：广东省科技厅资助项目 (No .2KM 0 6 0 0 2S)

语种：中文

中文关键词：青鳞鱼;下脚料;蛋白酶;水解蛋白;鱼露;生产工艺;多酶法

外文关键词：Harengula zunasi, offal, proteinase, hydrolyzed protein, fermented fish sauce

中文摘要：应用正交试验优选了碱性蛋白酶和中性蛋白酶对青鳞鱼下脚料（鱼头、鱼骨、内脏、鱼皮等）的水解条件，在此基础上，同时用碱性蛋白酶和中性蛋白酶，再用风味酶对青鳞鱼下脚料蛋白质进行水解，确定了以多酶法生产鱼露的新工艺。结果表明，青鳞鱼下脚料中蛋白质含量达14．8％，经多酶水解和适当调配可制得风味浓郁的鱼露。多酶法水解蛋白质的条件为：同时用1．5％碱性蛋白酶和1．5％中性蛋白酶在pH7.0、50℃条件下水解120min后再加入2％风味酶继续水解60min；新工艺生产鱼露中必需氨基酸含量达40．3％，总氮达19mg/L，氨基氮达11mg/g，占总氮的61．0％，呈味氨基酸含量达49．5％。因此新工艺鱼露营养丰富，味道鲜美。

外文摘要：The new technology of multi enzymolysis method in fermented fish sauce production from Harengula zunasi's offal, being defined as protein enzymolysis with flavorase after alkaline and neutral protease was established on the basis of orthogonality trials to select the best hydrolysis conditions to offal with alkaline and neutral protease. The conditions for multi-enzymolysis method are at pH7.0, 50℃, alkaline and neutral protease concentration 1.5% respectively, 120?min, and flavorase concentration 2.0%, 60?min. The new technology producing fermented fish sauce, which it is of abundant nutrition and delicious taste because of its essential amino acid content being 40.3%, delicious amino acid content being 49.5% (including in Glu, Asp, Gly, Ala, Pro and Ser), total and amino nitrogen being respectively 19 and 11 mg/g, and amino acid nitrogen being 61.0% in total nitrogen, was made of Harengula zunasi's offal containing 14.8% protein.