| 响应面法优化复合蛋白酶水解鸡肉蛋白工艺研究 |
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| 引用本文： | 刘改英,潘道东,郭宇星. 响应面法优化复合蛋白酶水解鸡肉蛋白工艺研究[J]. 食品科学, 2010, 31(20): 208-214. DOI: 10.7506/spkx1002-6630-201020042 |
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| 作者姓名： | 刘改英 潘道东 郭宇星 |
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| 作者单位： | 1.南京师范大学 国家乳品加工技术研发分中心2.宁波大学生命科学与生物工程学院 |
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| 基金项目： | 江苏省科技支撑计划项目(BE2009366) |
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| 摘 要： | 为得到更好的肉味香精前体物，采用复合蛋白酶对鸡肉蛋白进行水解研究，应用响应面分析法对水解条件进行优化。选用温度、pH 值、液固比和水解时间4 个反应因素，以蛋白质的水解度为评价指标，在单因素工艺试验的基础上，通过四因素三水平的Box-Behnken 响应面分析法优化鸡肉蛋白质的水解条件。结果表明，最优水解条件为温度51.13℃、水解pH6.99、液固比2.85:1(mL/g)、水解时间5.22h，在此水解条件下，水解度可达到35.22%。验证实验水解度为(35.09 ± 0.51)%，表明实验结果与软件优化结果相符。
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| 关 键 词： | 鸡肉蛋白质 酶解 响应面 优化 |
| 收稿时间： | 2010-01-19 |
Optimization of Compound Protease Hydrolysis for Chicken Protein through Response Surface Methodology |
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| LIU Gai-ying,PAN Dao-dong,GUO Yu-xing. Optimization of Compound Protease Hydrolysis for Chicken Protein through Response Surface Methodology[J]. Food Science, 2010, 31(20): 208-214. DOI: 10.7506/spkx1002-6630-201020042 |
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| Authors: | LIU Gai-ying PAN Dao-dong GUO Yu-xing |
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| Affiliation: | 1. Branch Center of National Dairy Products Processing Technology Development, Nanjing Normal University,Nanjing 210097, China；2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China |
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| Abstract: | In order to obtain better precursor of meat flavors, chicken protein was hydrolyzed by compound proteases to produce active peptides. The effect of hydrolysis temperature, pH, liquid-solid ratio and hydrolysis time on hydrolysis degree was explored to optimize the hydrolysis conditions of chicken protein through Box-Benhnken response surface analysis on the basis of single-factor experiments.The optimal hydrolysis temperature, pH, liquid/solid ratio and hydrolysis time were found to be 51.13 ℃, 6.99, 2.85:1 and 5.22 h, respectively. Under these optimal hydrolysis conditions, the predicted hydrolysis degree was 35.22%, which was consistent with the average of three replicates of (35.09 ± 0.51)% obtained in the validation experiments. |
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| Keywords: | chicken protein enzymatic hydrolysis response surface methodology optimization |
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