响应面分析法优化广西北部湾南美白对虾虾头酶解工艺-《中国调味品》

文章信息/Info

Title:: Optimization of Enzymatic Hydrolysis of Shrimp head with Penaeus Vannamei in Guangxi Beibu Bay by Response Surface Analysis

摘要:: 以广西北部湾地区南美白对虾为原料，通过比较不同水解度筛选适合酶种，在单因素实验基础上采用响应面优化广西北部湾地区南美白对虾虾头酶解最佳工艺参数。结果表明，酶种筛选结果为碱性蛋白酶水解度最高，其最佳工艺条件为：料液比为1:2 g/mL，酶量为0.83%、pH 7.96、酶解时间3.37 h、酶解温度53 ℃。在此条件下，水解度可达43.88%。DH=-446.58375+64.67917A+51.97583B+35.03167C+7.38133D-1.25000BC-0.11875BD-33.47917A2-2.62792B2-3.01542C2-0.055967D2。为广西北部湾南美白对虾下脚料利用提供数据及可获得风味良好的虾调味料基液。

Abstract:: Taking the Penaeus vannamei in the Beibu Gulf of Guangxi as raw material, we screened suitable enzymes by comparing the degree of proteolysis. Based on the single factor experiment, the response surface method was applied to optimize the enzymatic hydrolysis process and build a model. The results showed that the best protease screening result was alkaline protease, and the best conditions were as follows: the ratio of material to liquid was 1:2 g/mL, the amount of enzyme was 0.83%, pH was 7.96, time was 3.37 h, and the temperature was 53 ℃. Under this condition, the degree of hydrolysis was up to 43.88% ± 0.03%. The model was DH=-446.58375+64.67917A+51.97583B+35.03167C+7.38133D-1.25000BC-0.11875BD-33.47917A2-2.62792B2-3.01542C2-0.055967D2. It provides data for the use of shrimp waste in the South Beibu Gulf of Guangxi and the base liquor of good flavor of shrimp seasoning