牡蛎酶解工艺的响应面优化研究-《中国调味品》

文章信息/Info

Title:: Optimization of Oyster Enzymatic Hydrolysis Process by Response Surface Method

摘要:: 为获得高质量的牡蛎酶解液，采用胰酶和风味蛋白酶协同酶解牡蛎，以酶添加量、酶解温度、酶解时间为单因素考察变量，以蛋白质水解度和蛋白质回收率为响应值，利用Box-Behnken Design分析法对牡蛎酶解条件进行优化。结果表明：最优酶解条件为：酶解时间7.04h，酶解温度50.14℃，加酶量0.39%，在此条件下蛋白质水解度和蛋白回收率分别为37.82%和71.87%。

Abstract:: In order to obtain high quality oyster enzymatic hydrolysate, oyster was hydrolyzed by trypsin and flavor protease, take the amount of enzyme added, temperature and time of enzymatic hydrolysis as single factors, and take the degree of protein hydrolysis and the rate of protein recovery of oyster hydrolysate as response values. Box-Benhnken Design principle was used to design optimization experiments to optimize the conditions of oyster enzymatic hydrolysis. The results showed that the optimum conditions for oyster enzymatic hydrolysis were as follows: enzymatic hydrolysis time was 7.04 h, temperature was 50.14 C, and the amount of enzyme was 0.39%. Under these conditions, the degree of hydrolysis and the recovery of protein were 37.82% and 71.87%, respectively