CAJ | 학술논문

以鲢鱼下脚料为原料,分析其营养组成成分,并采用木瓜蛋白酶、胃蛋白酶、胰蛋白酶按1：1：1的比例（活力比）对其进行酶解实验,通过单因素试验、正交试验对其酶解工艺条件进行优化研究。结果表明：最佳混合酶水解鲢鱼下脚料的工艺条件为酶用量0.20%,温度45℃,pH6,时间3 h。通过方差分析表明,其中酶的用量对水解度影响差异显著（P〈0.05）。
이련어하각료위원료,분석기영양조성성분,병채용목과단백매、위단백매、이단백매안1：1：1적비례（활력비）대기진행매해실험,통과단인소시험、정교시험대기매해공예조건진행우화연구。결과표명：최가혼합매수해련어하각료적공예조건위매용량0.20%,온도45℃,pH6,시간3 h。통과방차분석표명,기중매적용량대수해도영향차이현저（P〈0.05）。
The paper studied on the nutritional composition of chub waste, and the papain, pepsin and trypsin were blended (1:1:1) to hydrolyze fish waste of chub in the experiment. The single factor experiment and orthogonal experiment were used to optimize the technology for enzymatic hydrolysis. Tile results indicated that the optimal process conditions were the amount of enzyme 0.20%, the temperature 45℃, pH value 6 and the time 3h.h showed that the amount of en- zyme had a notable impact on the degree of hydrolysis (P〈0.05) through the variance analysis.