摘要：宠物诱食剂是一种能有效改善宠物粮风，提高宠物粮适口性的非营养性添加剂。我国水域辽阔，淡水鱼资源丰富，然而水产品加工率低，下脚料的加工产业更少，造成了资源浪费和环境污染。本文以草鱼下脚料为原料，对其水解反应条件进行研究，为后续进行拉美德反应提供酶解完全的水解液。以草鱼酶解液游离氨基氮含量为指标，比较木瓜蛋白酶、胰蛋白酶、风蛋白酶、中性蛋白酶和碱性蛋白酶的水解效果。选取水解效果最佳的两种蛋白酶—胰蛋白酶和风蛋白酶以3:1配制复合酶。在单因素实验基础上对其水解工艺进行响应曲面实验优化，并对水解液中的游离氨基酸成分进行分析。结果表明复合酶最佳水解温度为50℃、pH为7.3、水料比为4.2:1，酶添加量为2.2%，在此条件下水解12h游离氨基酸含量最高为15.86mg/mL。28605
毕业论文关键词：诱食剂；草鱼下脚料；复合酶；单因素试验；响应曲面
 Preparation of a Novel Pet Food Palatability Enhancer
Abstract: Pet food palatability enhancer is one non-nutritive additive which can effectively improve the flavor and palatability of pet foods and palatability. The water territory in China is large with abundant resource of freshwater fish. However, the processing industry of fish scraps is low and rare, which not only cause the waste of resources, but also lead to environment pollution. In this paper, with the scraps of Grass carp as raw materials, the conditons of its hydrolysis were studied to provide a hydrolysate which full of free amino acid in Maillard reaction. The hydrolysis effects of papain, trypsin, flavourzyme, neutral protease and alkali protease were compared with the content of amino nitrogen in the hydrolysate as an index.The experiment results showed that, trypsin and flavourzyme were the better hydrolysis enzyme, compound the two enzymes with ratio of 3:1 as compound enzyme. The next hydrolysis process was optimized by response surface experiment on the basis of single factor, and the composition of free amino acid in hydrolysate was analyzed. The results showed that the content of amino nitrogen in hydrolysate reached 15.86mg/ml in 12 hours,with the following conditions: hydrolysis temperature of 50 ℃, pH 7.3, the ratio of materials to water 3:1, enzyme concentration 2.2%.
Key words: palatability enhancer; Grass carp scraps; compound enzyme; single factor experiment; response surface  
目  录
摘要2
关键词2
Abstract2
Key words2
引言2
1材料与方法3
1.1材料 3
1.1.1材料与试剂3
1.1.2仪器与设备3
1.2方法 3
1.2.1草鱼下脚料蛋白水解液的制备3
1.2.2复配蛋白酶的确定3
1.2.3单因素试验4
1.2.4响应曲面试验设计4
1.2.5游离氨基酸测定及分析5
1.2.6数据统计方法5
2结果与分析5
2.1复配蛋白酶的确定5
2.2单因素试验结果6
2.2.1酶解温度对草鱼下脚料酶解效果的影响6
2.2.2 pH对草鱼下脚料酶解效果的影响6
2.2.3 液料比对草鱼下脚料酶解效果的影响7
2.2.4 加酶量对草鱼下脚料酶解效果的影响 7
2.3响应曲面结果与分析8
2.3.1响应曲面试验结果8
2.3.2回归模型建设与显著性分析9
2.3.3交互作用分析9
2.3.4工艺优化分析10
2.4草鱼下脚料蛋白水解液游离氨基酸分析11
3结论11
致谢12
参考文献12
一种宠物诱食剂的制备工艺研究
引言
随着人们生活水平的提高，宠物行业迅猛发展，与此同时宠物食品行业的附属产业也开始受到越来越多人的关注。宠物诱食剂作为一种非营养添加剂[1]，已有甜剂、奶香精和各种肉类风剂被开发出来。而肉香精主要以鸡骨架、牛肉、鱼骨等酶解液为主料通过美拉德反应形成其风[2-4]。近几年，中国饲料诱食剂发展迅速，李超[5]采用鸡肉酶解蛋白制备出具有肉香和烘烤的犬粮诱食剂，孔凌等[6]对牛肉及其下脚料的生物酶解以及美拉德反应工艺研究试验获得了牛肉风的宠物诱食剂。我国是淡水鱼生产大国，产量占世界总产量的60%以上，15年淡水鱼产量达到2715.01万吨，而草鱼产量最高，达到567.62万吨。鱼类下脚料约占鱼体本身重量的50%左右，主要包括去除鱼肉后的鱼头、鱼尾、鱼骨、鱼皮、鱼鳍及内脏等废弃物质[7]。鱼下脚料富含蛋白质、氨基酸、脂类和多种矿物质。如果不能得到有效利用，废弃的下脚料将会造成极大浪费，还可能对环境造成破坏[8]。目前，对于下脚料的研究多见于制备蛋白品[9]以及香精[10]。 草鱼下脚料宠物诱食剂的制备工艺研究:http://www.youerw.com/shiping/lunwen_23516.html