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《Journal of Lanzhou University of Arts and Science(Natural Science Edition)》 2019-03
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Study on Extraction Process of Fish Oil from Crucian Carp Scraps by Enzymatic Hydrolysis

WANG Wen-ting;SU Bo;DU Dan-dan;LI Xiu-li;LI Hong-xia;School of Biological and Food Engineering,Suzhou University;  
Hydrolysis was carried out by alkaline protease, and on the basis of single factor experiment, the effects of enzymatic hydrolysis pH, time, temperature and enzyme amount on the extraction rate of fish oil from crucian carp scraps were investigated by orthogonal test. The results showed that the best extraction technology of fish oil from crucian carp scraps by enzymatic hydrolysis was as follows, enzymatic hydrolysis pH 7.5, time 3.5 h, temperature 55 ℃, adding amount of enzyme 2.5%. The extraction rate of fish oil was 84.29% under the conditions. The sensory properties and physicochemical properties of the fish oil were evaluated, and the indicators met with the secondary standard of crude fish oil prescribed by China. The study provided the theoretical basis for making full use of fish resources.
【Fund】: 宿州学院科研平台开放课题(2017ykf01);; 安徽省大学生创新创业训练项目(201710379094)
【CateGory Index】: TS254.9
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