CAJ | 학술논문

分别采用胰蛋白酶、木瓜蛋白酶、中性蛋白酶、胃蛋白酶、碱性蛋白酶提取鲐鱼鱼头、鱼肉和内脏中的鱼油，对酶进行筛选和优化。结果表明：中性蛋白酶为最佳用酶；优化条件为鱼头：酶添加量2.0%，固液比1：1，pH值7，47.5℃酶解6 h，鱼油提取率为53.86%；鱼肉：酶添加量2.0%，固液比1：1，pH值7，50℃酶解6 h，鱼油提取率为63.29%；内脏：酶添加量2.0%，固液比1：0.75，pH值7，52.5℃酶解6 h，鱼油提取率为58.47%。
분별채용이단백매、목과단백매、중성단백매、위단백매、감성단백매제취태어어두、어육화내장중적어유，대매진행사선화우화。결과표명：중성단백매위최가용매；우화조건위어두：매첨가량2.0%，고액비1：1，pH치7，47.5℃매해6 h，어유제취솔위53.86%；어육：매첨가량2.0%，고액비1：1，pH치7，50℃매해6 h，어유제취솔위63.29%；내장：매첨가량2.0%，고액비1：0.75，pH치7，52.5℃매해6 h，어유제취솔위58.47%。
The effects of trypsin, acid protease, papain, flavor protease and neutral protease on the degree of fish oil extraction rate of Pneumatophorus japonicus meat and by-product s (heads, tails and viscera) were studied. The results showed the neutral protease was the most suitable protease and the hydrolysis conditions were optimized by orthogonal test. The optimal hydrolysis conditions were enzyme dosage 2.0%, liquid-to-solid ratio 1:1, pH 7, temperature 47.5 ℃ and time 6 h, under which the degree of hydrolysis was 53.86%. The by-products of fish were the enzyme concentration 2.0%, liquid-to-solid ratio 1:1, pH 7.0, temperature 50 ℃ and time 6 h, under which the degree of hydrolysis was 63.29%. Visceral enzyme concentration, liquid-to-solid ra-tio, pH, temperature, enzyme time and the degree of hydrolysis were 2%, 1:0.75, 7, 52.5 ℃, 6 h, 58.47%, re-spectively.