Keywords

Anchovy, Endogenous Protease, Autohydrolysis, Optimization

Abstract

Anchovies are rich in endogenous proteases, which can hydrolyze anchovy proteins into small molecule peptides, free amino acids and other components. Orthogonal experiments and response surface analysis methods were used to study and optimize the process conditions for the hydrolysis of protein components in anchovies by endogenous proteases, and the optimal process conditions were obtained: the temperature was 57.05¡ãC, the amount of water added was 80%, and the initial pH value was 9.00. The verification results of the optimal process conditions show that the amino nitrogen content in the hydrolyzate (0.4259g/100ml) and the predicted value of the regression equation (0.4377g/100ml) have good fit. The amino nitrogen content in the hydrolyzate is better than The maximum value before optimization (0.3814g/100ml) increased by 11.67%

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Original research done by Zhou Mingming, Luan Donglei, Mi Hengzhen, Xue Yong, Xue Changhu

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