骨素酶解工艺条件的响应面法优化

Application of Response Surface Method to Optimizing the Hydrolysis Processing of Pig Bone Extract by Papaya Protease

通过响应面法分析了木瓜蛋白酶酶解骨素的工艺条件,以水解度、鲜味、酸味、苦味为评价指标,建立了水解度与酶解温度、酶解时间、pH及酶用量之间的相关性模型,并对最优酶解工艺进行了优化,验证结果表面所得模型可用于预测不同酶解条件下骨素的水解度;优化结果显示,酶解温度60℃、酶解时间5 h、pH4、酶用量8 750 U/g时,木瓜蛋白酶酶解骨素的水解度最高,所得酶解液的鲜味强于酸味,无苦味。

Response surface method was applied to analyze. Optimize the hydrolysis processing of bone extract by papaya protease, hydrolysis rate, delicious taste, sour taste, bitter taste. They were taken as evaluating specifics, relativity model and the optimal processing were investigated. The results indicated that the obtained relativity model was effective in predicting the hydrolysis rate of pig bone extract when it was hydrolyzed by papaya protease. This was supported by verification tests, and the optimal processing for the hydrolysis temperature 60℃, time 5 h, pH 4, the addition amount of papaya protease 8 750 U/g. With the optimal processing, the delicious taste was stronger than that of sour, the bitter taste was the weakest for the hydrolysate.