摘要
利用响应面法对南美白对虾的酶解工艺进行优化。以南美白对虾为原料,采用碱性蛋白酶和风味蛋白酶分步酶解的方法,以蛋白水解度(DH)为衡量指标。结合单因素分析考察底物浓度、风味蛋白酶的添加量和风味蛋白酶的反应时间三因素三水平的中心组合实验设计,得出一个多元线性回归方程模型。在分析各个因素的显著性和交互作用后,得出南美白对虾酶解工艺的最佳条件:底物浓度15%,风味蛋白酶添加量0.8%,风味蛋白酶酶解时间3.0h,水解度高达47.19%。
Response surface analysis is used to white shrimp. Take the South American white optimize the enzymatic technology of South American shrimp as raw material, use dual-enzyme step enzymatic hydrolysis method, and take the degree of hydrolysis （DH）of the shrimp meat protein as index. According to single factor analysis method, a 3× 3 factorial central composite design is used to optimize hydrolysis of shrimp for polynomial models of multiple regression analysis. The factors contain sub- strate concentration, flavourzyme concentration and hydrolysis time. The optimum enzymatic conditions are as follows, substrate concentration of 15%, flavourzyme concentration of 0. 8%, flavourzyme hydrolysis time of 3.0 h, DH is up to 47.19%.
出处
《中国调味品》
CAS
北大核心
2013年第2期34-39,共6页
China Condiment
基金
"十二五"国家科技支撑计划"食品香料香精制备关键技术研究及产业化"(2011BAD23B01)
关键词
酶解
南美白对虾
响应面分析
enzymatic hydrolysis
South American white shrimp
response surface analysis
