Plackett-Burman设计在胰酶酶解马氏珠母贝肉蛋白主要影响因子筛选中的应用

The Plackett-Burman design for screening of the variables in the hydrolysis of Pinctada martensii meat protein by pancreatin

采用Plackett-Burman实验设计,以蛋白酶解过程中的2个重要指标——水解度和短肽得率为响应值,从8个独立的参数中筛选出对这2个响应值具有显著性影响的因子。结果表明:只有热预处理对短肽得率(PRTCA)具有显著性影响,而对水解度(DH)具有显著性影响的因子分别是反应温度、加酶量和水解时间。

The Plackett-Burman experimental design was applied for screening of the eight individual parameters in the hydrolysis of Pinctada martensii meat protein using pancreatin,the degree of hydrolysis（DH） and yield of small peptides（PRTCA） were evaluated as the responses.Analysis of the results showed that thermal pretreatment of material were the main effective parameters on the value of PRTCA,while,the parameters of hydrolysis temperature,E/S ratio and hydrolysis time made significant effect on the value of DH.