| 二次回归正交旋转组合设计在鳀鱼蒸煮液酶解工艺中的应用研究 |
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| 引用本文： | 徐 静,张 井,李 燕,李来好,薛长湖.二次回归正交旋转组合设计在鳀鱼蒸煮液酶解工艺中的应用研究[J].食品科学,2009,30(22):221-225. |
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| 作者姓名： | 徐 静 张 井 李 燕 李来好 薛长湖 |
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| 作者单位： | 1.温州市农业科学研究院食品科学研究所 2.中国水产科学研究院南海水产研究所 3.中国海洋大学食品科学与工程学院 |
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| 基金项目： | 国家“863”计划项目(2007AA091801)；浙江省科技厅重大科技专项农业项目(2007C12065) |
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| 摘 要： | 以α- 氨基酸态氮含量为指标，在鳀鱼蒸煮液单因素酶解研究的基础上，采用二次回归正交旋转组合设计对其酶解工艺进行优化。建立酶解液中α- 氨基酸态氮含量与蛋白酶用量、酶解温度及酶解初始pH 值3 个试验因素的正交回归模型方程，根据回归模型进行主效应分析，通过频率分析法得到酶解最佳工艺条件：蛋白酶用量0.56%(m/m)，酶解温度50℃，酶解初始pH7.12，最佳条件下酶解液中α- 氨基酸态氮的含量为0.49g/100ml。
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| 关 键 词： | 鳀鱼蒸煮液 二次回归正交旋转组合设计 酶解 |
| 收稿时间： | 2009-06-23 |
Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design |
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| XU Jing,ZHANG Jing,LI Yan,LI Lai-hao,XUE Chang-hu.Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design[J].Food Science,2009,30(22):221-225. |
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| Authors: | XU Jing ZHANG Jing LI Yan LI Lai-hao XUE Chang-hu |
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| Affiliation: | (1. Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China；
2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) |
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| Abstract: | Anchovy cooking waste was hydrolyzed using proteases, and the effects of proteases concentration, hydrolysis temperature and initial pH on the enzymolysis degree were studied (evaluated by α-amino nitrogen concentration). The enzymatic hydrolysis process was optimized by conducting quadratic orthogonal rotation regression combination design test. The optimum conditions were that anchovy cooking waste was hydrolyzed with 0.56% (m/m) proteases at 50 ℃ with the initial pH 7.12. Under such conditions, the α-amino nitrogen concentration in enzymatic hydrolysis liquid was 0.49 g/100 ml. |
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| Keywords: | anchovy cooking waste quadratic orthogonal rotation regression combination design enzymatic hydrolysis |
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