本文選題：酶水解　切入點(diǎn)：魚下腳料　出處：《福建農(nóng)林大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

【摘要】：魚下腳料為水產(chǎn)品加工的廢棄物,其傳統(tǒng)利用價(jià)值很低。本研究以魚下腳料為原料,確定最佳工藝用酶,并建立相應(yīng)的工藝調(diào)控?cái)?shù)學(xué)模型,驗(yàn)證了最佳工藝條件下的酶解度。同時(shí)對(duì)該酶解液進(jìn)行氨基酸的分析、理化分析、消化試驗(yàn)分析,發(fā)現(xiàn)酶水解物更易于小豬的消化、吸收和利用,為魚下腳料的開發(fā)和利用提供了新的方法。1、采用酶法水解制備魚水解物,根據(jù)酶解液中游離氨基氮濃度變化進(jìn)程曲線,比較了Flavourzyme、Alcalase、1398中性蛋白酶這三種酶的水解效果,確定復(fù)合風(fēng)味蛋白酶Flavourzyme為魚下腳料酶解的工藝用酶。2、在確定酶解工藝用酶的基礎(chǔ)上,采取四因子二次回歸正交旋轉(zhuǎn)實(shí)驗(yàn)設(shè)計(jì),用水解度為衡量標(biāo)準(zhǔn),分析與比較酶的使用量、酸堿度、溫度和時(shí)間這四個(gè)因素對(duì)水解工藝的關(guān)聯(lián)度,得出水解數(shù)學(xué)模型。由模型的方差分析及F檢驗(yàn),確定四個(gè)因素對(duì)水解度影響程度的大小。3、對(duì)模型進(jìn)一步進(jìn)行嶺脊分析,得出最佳酶水解工藝條件。4、通過(guò)正交實(shí)驗(yàn)法,驗(yàn)證了最佳工藝條件下的酶解度,深入考察了酶用量、pH、溫度和時(shí)間對(duì)水解工藝的影響,得出以下結(jié)論：水解工藝的最適合pH為7.0,水解適宜溫度為54℃,酶用量和時(shí)間對(duì)水解度的影響呈正相關(guān)。5、通過(guò)對(duì)酶解液的氨基酸的分析、理化分析、抗氧化性測(cè)定和小豬的消化試驗(yàn)分析,結(jié)果顯示：魚下腳料酶水解物氨基酸含量豐富,并且具有較好的抗氧化性,具體表現(xiàn)為在亞油酸體系中具有較強(qiáng)的抗氧化活性,DPPH·自由基清除能力(酶解樣品濃度為1mg/mL時(shí),清除率高達(dá)23%),羥自由基(·OH)清除能力(酶解樣品濃度為10mg/mL時(shí),清除率高達(dá)83%)等。酶解蛋白是一種極易為動(dòng)物吸收利用的短肽類蛋白,粗蛋白消化率高達(dá)80.8%、粗脂肪消化率71.5%、粗纖維消化率23.7%、無(wú)氮浸出物消化率85.2%,與未水解前對(duì)比,有很大的提高。特別是粗蛋白的消化率提高了近20.5%。上述研究結(jié)果充分表明酶水解魚下腳料生產(chǎn)動(dòng)物飼料的可行性和實(shí)用性。魚下腳料經(jīng)酶水解后其對(duì)動(dòng)物的消化、吸收和利用的顯著提高,品質(zhì)大大改善。通過(guò)酶水解,能有效地利用飼料資源,減少污染,保護(hù)環(huán)境。
[Abstract]:Fish offal is the waste of aquatic product processing, and its traditional utilization value is very low. At the same time, the analysis of amino acid, physicochemical analysis and digestion test showed that the enzymatic hydrolysate was easier to digest, absorb and utilize in piglets. This paper provides a new method for the development and utilization of fish offal. The hydrolysis of fish hydrolysates is prepared by enzymatic hydrolysis. According to the changing process curve of free amino nitrogen concentration in enzymatic hydrolysis solution, the hydrolysis effects of three kinds of neutral protease, Flavourzyme Alcalase1398, are compared. It was determined that the compound flavor protease Flavourzyme was the enzyme used in the enzymatic hydrolysis of fish offal. On the basis of determining the enzyme used in the enzymatic hydrolysis process, the orthogonal rotation experiment design of four factors quadratic regression was adopted to analyze and compare the amount of enzyme used. The correlation degree of pH, temperature and time to the hydrolysis process, and the mathematical model of hydrolysis is obtained. By the variance analysis of the model and the F test, the magnitude of the four factors affecting the degree of hydrolysis is determined, and the ridge analysis of the model is carried out. The optimum conditions of enzymatic hydrolysis were obtained. The orthogonal experiment was used to verify the enzymatic hydrolysis degree under the optimum conditions. The effects of enzyme dosage, pH, temperature and time on the hydrolysis process were investigated. The following conclusions are drawn: the optimum pH of hydrolysis process is 7.0, the optimum temperature of hydrolysis is 54 鈩，

本文編號(hào)：1624498