应用二次回归正交旋转组合设计优化中国毛虾蒸煮液酶解工艺的研究

Study on optimization of enzymatic hydrolysis of cooking juice of Acetes Chinensis through quadratic regression orthogonal rotational combinational design

以蛋白水解度为指标,在中国毛虾蒸煮液单因素酶解研究的基础上,采用二次回归正交旋转组合设计对其酶解工艺进行优化。建立了蛋白水解度与酶解初始pH、酶解时间及蛋白酶用量三个实验因素的正交回归模型方程,根据回归模型进行主效应分析,通过频率分析法得到了酶解最佳工艺条件:酶解初始pH为7·6,酶解时间为8h,蛋白酶用量为0·51%(w/w),最佳条件下的水解度为38·8%。

Using the degree of hydrolysis as target,based on the single factor studied on the enzymatic hydrolysis conditions of cooking juice of Acetes Chinensis,the enzymatic hydrolysis conditions of cooking juice of Acetes Chinensis were optimized through quadratic regression orthogonal rotational combinational design. The quadratic regression model was of degree of hydrolysis to three factors of initial pH value,time and the concentration of enzyme. The best enzymatic hydrolysis conditions were analyzed and the results were as follows：initial pH value 7.6,time 8h,enzyme concentration 0.51%（w/w）. The degree of hydrolysis was 38.8% under above conditions.