【正文】 XXXXXXXXXXXXXXXXXXXXXX 畢業(yè)設計 (論文 ) 題 目： 羅非魚制取呈味肽的研究 系（院） ： 食品與生物工程系 專 業(yè)： XXX 班 級： XXX 姓 名： XXX 指導教師： XXX 完成時間： XXXXXX 摘要： 為了更好地利用羅非魚下腳料制備呈味肽，研 究了羅非魚下腳料水解液脫苦的酶解工藝。利用巨大芽孢桿菌 L19 發(fā)酵制備得到活性為 104 U/mg 的氨肽酶粉劑，以羅非魚下腳料經中性蛋白酶所得的呈味肽為氨肽酶酶解底物，經酶解試驗確定，最適的 pH、溫度、酶用量和時間為： 、 60℃ 、 104 U/g 和 10h。在最適的條件下，呈味肽溶液的游離氨基酸增量為 mg/L，疏水氨基酸的增加量占 %，苦味基本消失，表明氨肽酶具有良好的水解能力和脫苦能力。 關鍵詞 ：羅非魚下腳料，呈味肽，巨大芽孢桿菌，氨肽酶，苦味脫除 Abstract: In order to take full advantage of tilapia byproduct to manufacture flavor peptide, the process conditions of removal of bitter protein hydrolysates of tilapia byproduct were studied. Enzyme activity of x 104 U/mg aminopeptidase powder was prepared by fermentation using bacillus megaterium L19 strain. Using flavor peptide as substrates obtained from tilapia byproduct hydrolyzed by neutral protease, a series of enzymatic hydrolysis tests using aminopeptidase were carried on and the optimum conditions were determined as follows:, pH was , the temperature was 60 ℃ , enzyme dosage is 104 U/g and enzymatic hydrolysis time is 10 h. Under above optimum conditions, In the peptide solution, the increment of free amino acids was mg/L and the increase of hydrophobic amino acids accounted for %. The bitter nearly disappeared pletely, thus the result showed aminopeptidase possessed excellent hydrolysis and debitterizing ability. Key Word: tilapia byproduct。 flavor peptides。 Bacillus megaterium。 Aminopeptidase。 removal of bitter 目錄 呈味肽的概論 ................................................................................... I 羅非魚下腳料綜合利用的現狀 ....................................................... I 本課題的研究目的與意義 ............................................................... I 本論文的研究內容 .......................................................................... II 材料與方法 ...................................................................................... 1 實驗結果與討論 ............................................................................... 1 本章小結 .......................................................................................... 4 材料與方法 ...................................................................................... 5 培養(yǎng)基配制 .............................................................................. 5 菌種篩選流程與方法 .............................................................. 5 菌種鑒定方法 .......................................................................... 6 分析方法 ................................................................................. 6 實驗結果與討論 ............................................................................... 6 高產菌種篩選 .......................................................................... 6 菌種鑒定 ................................................................................. 7 本章小結 .......................................................................................... 7 材料與方法 ...................................................................................... 9 材料與試劑 .....................................