CAJ | 학술논문

为了提高银鱼的附加值,采用蛋白酶水解其蛋白制备银鱼多肽．以水解度为优化指标,确定酸性蛋白酶为最佳用酶,研究了温度、pH、料液比和加酶量对水解度的影响．用 Design-Expert 8．0软件进行响应面最佳条件优化,确定最适水解条件为：41℃,pH 4．0,料液比1∶52,酶解时间6 h 和加酶量2．3％．优化后水解度达到15．13％,为银鱼的综合利用提供了一种新方法．
위료제고은어적부가치,채용단백매수해기단백제비은어다태．이수해도위우화지표,학정산성단백매위최가용매,연구료온도、pH、료액비화가매량대수해도적영향．용 Design-Expert 8．0연건진행향응면최가조건우화,학정최괄수해조건위：41℃,pH 4．0,료액비1∶52,매해시간6 h 화가매량2．3％．우화후수해도체도15．13％,위은어적종합이용제공료일충신방법．
In order to improve the added value of whitebait fish,preparation of peptides enzymatic hydrol-ysis of its protein was studied.The acid protease was selected as the best enzyme.The effects of tempera-ture,pH,solid-liquid ratio and enzyme amount on the degree of hydrolysis were optimized.By using De-sign-Expert8.0 software for response surface optimization(RSM),the results showed that the feasible enzyme hydrolysis technology conditions were the hydrolysis temperature at 41 ℃,pH 4.0,solid-liquid ratio of 1∶52,the reaction time of 6 h,and the enzyme to substrate level of 2.3%,from which the hy-drolyzed degree of the whitebait fish protein was 15.13%.It provides a new method for the comprehen-sive utilization of whitebait.