酶水解鱼下脚料生产动物饲料的研究

发布时间：2018-03-17 11:17

  本文选题：酶水解　切入点：鱼下脚料　出处：《福建农林大学》2015年硕士论文　论文类型：学位论文

【摘要】：鱼下脚料为水产品加工的废弃物,其传统利用价值很低。本研究以鱼下脚料为原料,确定最佳工艺用酶,并建立相应的工艺调控数学模型,验证了最佳工艺条件下的酶解度。同时对该酶解液进行氨基酸的分析、理化分析、消化试验分析,发现酶水解物更易于小猪的消化、吸收和利用,为鱼下脚料的开发和利用提供了新的方法。1、采用酶法水解制备鱼水解物,根据酶解液中游离氨基氮浓度变化进程曲线,比较了Flavourzyme、Alcalase、1398中性蛋白酶这三种酶的水解效果,确定复合风味蛋白酶Flavourzyme为鱼下脚料酶解的工艺用酶。2、在确定酶解工艺用酶的基础上,采取四因子二次回归正交旋转实验设计,用水解度为衡量标准,分析与比较酶的使用量、酸碱度、温度和时间这四个因素对水解工艺的关联度,得出水解数学模型。由模型的方差分析及F检验,确定四个因素对水解度影响程度的大小。3、对模型进一步进行岭脊分析,得出最佳酶水解工艺条件。4、通过正交实验法,验证了最佳工艺条件下的酶解度,深入考察了酶用量、pH、温度和时间对水解工艺的影响,得出以下结论：水解工艺的最适合pH为7.0,水解适宜温度为54℃,酶用量和时间对水解度的影响呈正相关。5、通过对酶解液的氨基酸的分析、理化分析、抗氧化性测定和小猪的消化试验分析,结果显示：鱼下脚料酶水解物氨基酸含量丰富,并且具有较好的抗氧化性,具体表现为在亚油酸体系中具有较强的抗氧化活性,DPPH·自由基清除能力(酶解样品浓度为1mg/mL时,清除率高达23%),羟自由基(·OH)清除能力(酶解样品浓度为10mg/mL时,清除率高达83%)等。酶解蛋白是一种极易为动物吸收利用的短肽类蛋白,粗蛋白消化率高达80.8%、粗脂肪消化率71.5%、粗纤维消化率23.7%、无氮浸出物消化率85.2%,与未水解前对比,有很大的提高。特别是粗蛋白的消化率提高了近20.5%。上述研究结果充分表明酶水解鱼下脚料生产动物饲料的可行性和实用性。鱼下脚料经酶水解后其对动物的消化、吸收和利用的显著提高,品质大大改善。通过酶水解,能有效地利用饲料资源,减少污染,保护环境。
[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，

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