响应面法优化腊肉酶解工艺条件

Optimization of enzymatic hydrolysis conditions for bacon by response surface method

为探究腊肉最佳酶解工艺,为其进一步深加工奠定理论基础。以川味腊肉为原料,采用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、风味酶及动物蛋白酶对其进行酶解,以水解度(Degree of hydrolysis,DH)为测定指标,确定中性蛋白酶与风味酶的复配酶为最佳用酶;选取中性蛋白酶与风味酶的配比、料液比、加酶量、时间、p H及温度进行单因素实验,再在此基础上,以水解度为响应值,采用响应面法优化工艺条件,确定最佳酶解条件为中性蛋白酶与风味酶配比为1∶2、自然p H(5.9~6.0),加酶量0.35%、料液比1∶2(g/m L)、酶解温度47℃,酶解时间5 h。在此条件下,水解度实测值为8.77%,理论值为8.84%,实测值与理论值相差较小。

To investigate the optimal enzymatic hydrolysis conditions of bacon and to lay theoretical foundation for further processing, the Sichuan bacon was hydrolyzed by alcalase, neutrase, papain, flavor enzyme, and animal protease respectively.The compound enzyme of neutrase and flavor enzyme was the best enzyme for the progress according to the determination of degree of hydrolysis.Single factor tests were conducted to determine the ratio of neutrase and flavor enzyme, solid-liquid ratio, enzyme addition, time,pH, and temperature.The optimal processes conditions were obtained using response surface methodology and the degree of hydrolysis was used as the response value, and the optimum conditions were neutrase- flavor enzyme ratio of 1 ： 2, original pH （ 5.9 -6.0 ）, enzyme addition of 0.35 %, solid- liquid ratio of 1 ： 2, enzymolysis temperature of 47 ℃, enzymolysis time of 5 h.Under the conditions, the DH could reach 8.77% ,which was close to the predicted value of 8.84%.