摘要
本试验以水解度为指标,研究了5种蛋白酶酶解虾加工下脚料的能力,确定了Flavourzyme和Alcalase为最佳复合酶。利用响应曲面法,得到了复合酶的最适酶解参数:起始pH值6.74,酶解温度48.3℃,底物浓度7.3%。在此优化条件下,重复试验3次,平均水解度达23.16%。
According to the degree of hydrolysis, five different kinds of proteinase were studied on hydrolysis of the shrimp offal in this experiment . Flavourzyme and Alcalase were determined as the optimum mixed enzymes. Through response surface method, the optimum hydrolysis parameters of these mixed enzymes were figured out as follows ： initial pH 6.74, temperature 48.3℃, substrate concentration 7. 3%. Thrice repeat experiments were conducted under this condition and the degree of hydrolysis can reach 23. 16%.
出处
《中国调味品》
CAS
北大核心
2005年第12期54-57,53,共5页
China Condiment
关键词
虾下脚料
酶解
响应曲面法
水解度
shrimp offal
enzyme hydrolysis
response surface method
degree of hydrolysis
