响应面法优化单环刺螠酶解工艺

Optimization of Enzymatic Hydrolysis of Urechis unicinctus by Response Surface Methodology

为了制得高档单环刺螠调味品,使其基料营养更丰富、游离酸氨基酸含量最大化,以单环刺螠为原料,研究了酶的种类、料液比、酶解时间、酶解温度、pH值及超声时间对水解度的影响。首先,通过单因素试验探究了水解度与各个因素的关系,并根据单因素试验结果,通过Aimplex lattice试验设计方法优化单环刺螠的酶解工艺。结果表明,超声时间54.95 min,料液比1∶52,酶添加量3.17%,酶解时间3.16 h,pH值8.58,酶解温度50.48℃,此时的水解度为31.48%,效果最佳。通过单因素试验和响应面试验优化出最佳超声条件为酶解时间3.16 h,pH值8.58,酶解温度50.48℃,此时的水解度(DH)值为34.19%。

To prepare high-gradecondiment of Urechis unicinctus,which have more nutritious and maximize the content of free acid and amino acid,the effect of the effects of enzyme type,feed liquid ratio,enzymolysis time,enzymolysis temperature,pH and ultrasonic time on the degree of hydrolysis were exploreded.Firstly,the relationship between the degree of hydrolysis and each influence factor was detected by a single factor experiment.The optimal process of Urechis unicinctus enzymatic hydrolysis was optimized by simplex lattice response surface methodology based on singly factor experiment.The results showed that the optimal process of enzymatic condition were ultrasonic time was 54.95 min,the ratio of liquid to material was 52∶1,the amount of enzyme added was 3.17%,the enzymatic hydrolysis time was 3.16 h,pH 8.58.the enzymatic hydrolysis temperature was 50.48℃,Under the above conditions,the degree of hydrolysis was 31.48%.The optimum ultrasonic conditions were optimized by single factor experiment and response surface experiment:enzymatic hydrolysis time 3.16 h,pH 8.58,enzymatic hydrolysis temperature 50.48℃,and the degree of hydrolysis(DH)34.19%.