畢業(yè)論文羅非魚制取呈味肽的研究-展示頁
2025-06-02 05:27本頁面
【正文】 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。 XXXXXXXXXXXXXXXXXXXXXX 畢業(yè)設(shè)計(jì) (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(dǎo)教師： XXX 完成時(shí)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(jīng)中性蛋白酶所得的呈味肽為氨肽酶酶解底物，經(jīng)酶解試驗(yàn)確定，最適的 pH、溫度、酶用量和時(shí)間為： 、 60℃ 、 104 U/g 和 10h。 關(guān)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。 Bacillus megaterium。 removal of bitter 目錄 呈味肽的概論 ................................................................................... I 羅非魚下腳料綜合利用的現(xiàn)狀 ....................................................... I 本課題的研究目的與意義 ............................................................... I 本論文的研究內(nèi)容 .......................................................................... II 材料與方法 ...................................................................................... 1 實(shí)驗(yàn)結(jié)果與討論 ............................................................................... 1 本章小結(jié) .......................................................................................... 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(shí)驗(yàn)結(jié)果與討論 ............................................................................... 6 高產(chǎn)菌種篩選 .......................................................................... 6 菌種鑒定 ................................................................................. 7 本章小結(jié) .......................................................................................... 7 材料與方法 ...................................................................................... 9 材料與試劑 ............................................................................... 9 呈味肽溶液的制備
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