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响应面法优化淡水鱼内脏酶法水解工艺研究 总被引:1,自引:0,他引:1
通过对5种常见淡水鱼内脏基本成分及氨基酸组成进行分析比较,选择鲢鱼内脏为研究对象,并采用酶法对其进行水解,以提油率、蛋白回收率、水解度(DH)为指标,确定水解用酶及单因素试验各因素的优化范围。在单因素试验基础上,以pH、加酶量、温度为影响因素,提油率为响应值,响应面法优化得到鲢鱼内脏酶法水解最优工艺条件为:选用胰蛋白酶进行水解,pH 7.94,加酶量1.1%,温度47.24℃,时间2 h,料水比1∶1。在最优工艺条件下,提油率为91.24%,蛋白回收率为83.61%,水解度为53.57%。 相似文献
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响应面法优化组成型壳聚糖酶酶解条件 总被引:2,自引:0,他引:2
以壳聚糖为原料,通过蜡状芽孢杆菌(Bacillus cereus)发酵所得壳聚糖酶水解壳聚糖产生壳寡糖,对酶解pH、温度、底物浓度和时间分别进行单因素试验,并在此基础上,通过响应面法研究这4种因素对壳寡糖产量的影响,优化酶解条件。结果表明,壳聚糖酶酶解的最佳条件为pH值5.6,酶解温度53 ℃,壳聚糖质量分数2.09%,酶解时间157 min。在该优化条件下,壳寡糖的浓度为35.73 μmol/mL,与模型预测值35.476 μmol/mL接近,则该模型可用于优化壳聚糖酶酶解条件。 相似文献
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Optimum conditions for the enzymatic hydrolysis of citron waste juice using response surface methodology (RSM) 总被引:1,自引:0,他引:1
Ji Young Lim Hyang-Sik Yoon Kwang-Yup Kim Ki-Sik Kim Jae Goan Noh In Gyu Song 《Food science and biotechnology》2010,19(5):1135-1142
This study investigated the optimum conditions, including pH, temperature, incubation time, and enzyme concentration, for the enzymatic manufacture of citron waste juice by pectinase and cellulase using response surface methodology (RSM). A central composite design was used as an experimental design for the allocation of treatment combination. The highest yield was 71.1% at pH 5.00, 51.15°C, 53.74 min, and 0.44%, whereas the lowest turbidity was 0.20 at pH 4.87, 50.21°C, 49.99 min, and 0.44%. The highest hunter’s L (lightness), a (redness), and b- (yellowness) values were 47.39 (pH 4.86, 50.72°C, 51.60 min, and 0.44%), −1.34 (pH 5.48, 49.36°C, 46.29 min, and 0.21%), and 13.18 (pH 5.49, 50.05°C, 43.31 min, and 0.23%), respectively. The highest electron donating activity was 68.36% at pH 4.51, 50.62°C, 47.00 min, and 0.23%. The highest limonin and nomilin contents were 3.49 mg/100 g (pH 4.51, 50.30°C, 48.34 min, and 0.21%) and 1.56 mg/100 g (pH 4.59, 50.08°C, 66.07 min, and 0.30%). 相似文献
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Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology 总被引:3,自引:0,他引:3
ABSTRACT: The hydrolysis of chicken breast meat by the commercial protease Alcalase® 2.4L was studied to evaluate the influence of temperature (43 to 77 °C), enzyme:substrate ratio (0.8% to 4.2%), and pH (7.16 to 8.84) on the responses of degree of hydrolysis and protein recovery. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis and protein recovery using response surface methodology. The optimum conditions determined were the following: 52.5 °C, 4.2% (w/w) enzyme:substrate ratio, and a pH value of 8.00. Under these conditions, a degree of hydrolysis of 31% and protein recovery of 91% were obtained. A characterization of the protein hydrolysate obtained using the optimized process conditions was carried out, evaluating the chemical composition, electrophoretic profile and amino acid composition. 相似文献
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目的:优化京尼平苷的酶解工艺。方法:以京尼平含量为响应值,在单因素实验基础上,以酶添加量、酶解温度、酶解时间、p H为实验因素,采用响应面法建立数学模型,筛选最佳酶解工艺条件。结果:通过二次回归模型响应面分析,影响京尼平苷酶解的因素按主次顺序排列为:酶添加量>酶解温度>p H>酶解时间;确定京尼平苷酶解最佳工艺条件为酶添加量6.6 m L(约140 U),酶解温度56.5℃,酶解时间150 min,p H4.0,此条件下京尼平含量为4.66 mg/m L,模型方程理论预测值为4.80 mg/m L,两者相对误差小于3%。结论:采用响应面法优化得到了京尼平苷酶解的最佳工艺,该工艺方便可行。 相似文献
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The response surface methodology (RSM) was used to determine the optimal roasting temperature and time for preparing a coffee-like beverage from maize kernels. Maize kernels were roasted at different temperatures (160–240 °C) for different lengths of time (10–50 min) and subsequently extracted with hot water. Yield, levels of free sugar and phenolic compounds, antioxidant activity, and sensory scores for overall preference of the maize beverage were significantly affected by the roasting conditions. Roasting temperature was the most important factor affecting the quality indicators of the maize beverage. Surface and contour plots indicated that the optimal roasting temperature and time were 207 °C and 24 min, respectively. 相似文献
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利用响应面法对猪骨素的提取工艺进行优化。在单因素实验基础上选取主要的实验因素与水平,根据中心组合(Box-Benhnken)实验设计原理,采用三因素三水平的响应面分析法,依据回归分析确定各工艺条件的影响因素,以提取液中的胶原蛋白含量和游离氨基酸含量的综合指标为响应值作响应面回归。在分析各个因素的显著性和交互作用后,得出猪骨素提取的最佳工艺条件:提取压力为0.11MPa,时间为226min,液料比为3:1。在此条件下,实际测得综合指标含量为0.5339%。 相似文献
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Optimization of fermentation conditions for ting production using response surface methodology 下载免费PDF全文
Oluwafemi Ayodeji Adebo Patrick Berka Njobeh Antoine Floribert Mulaba‐Bafubiandi Janet Adeyinka Adebiyi Zangué Steve Carly Desobgo Eugenie Kayitesi 《Journal of Food Processing and Preservation》2018,42(1)
This study investigated the effect of fermentation conditions (time and temperature) of sorghum on the composition of ting, using the Doehlert design of response surface methodology (RSM). Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC), tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (AA) were determined. Experimental and predicted values obtained were similar, with statistical indices indicating the validity of the models generated (R2 between 93.45 and 99.71%, AAD values close to 0, Bf and Af values close to 1). Numerical multi‐response optimization of parameters suggested optimal fermentation conditions to be 34 °C for 24 hr. Physicochemical characterization of ting samples using scanning electron microscopy (SEM), X‐ray diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity in diffraction patterns and presence of different functional groups, respectively. Results of this study could provide information for the commercialization of quality ting.
Practical applications
Response surface methodology was used to study the influence of fermentation conditions on the quality of ting and optimal fermentation conditions were obtained at 34 °C for 24 hr. The findings in this study will be useful for ting processors to obtain a product with maximal beneficial composition and traits. 相似文献10.
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采用单因素实验和响应面优化实验对草鱼内脏中鱼油的钾法提取工艺进行研究,并对其脂肪酸组成和氧化稳定性进行了分析。实验结果表明:鱼油提取的最佳工艺条件为pH 8.4,水解温度61.28℃,水解时间41.6 min,KCl用量为4.29%,液料比为1∶1,盐析时间为10 min。采用逐步回归拟合,获得鱼油提取率的预测模型如下:提取率/%=-1 374.0+102.780A+11.111B+28.912C+26.190D-7.005 5A2-0.071 5B2-0.302 2C2-10.259D2+3.495 0AD-0.086 2BC+0.289 5BD+0.353 0CD,最佳提取率预测值为55.95%,实测值为55.84%。通过对精炼鱼油的脂肪酸分析,共检出13种脂肪酸,脂肪酸中以棕榈酸、油酸和亚油酸为主。其中不饱和脂肪酸占74.32%,饱和脂肪酸占25.68%,必需脂肪酸占24.14%。ω-3脂肪酸(EPA和DHA)含量占多不饱和脂肪酸含量的2.94%,顺式脂肪酸含量占不饱和脂肪酸含量高达99.98%。氧化稳定性研究表明,鱼油的诱导时间为0.18 h。 相似文献
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以鸡胸肉为原料,提取肌原纤维蛋白,测定其蛋白质浓度及氨基酸组成;以水解度为测定指标,利用响应面法优化该肌原纤维蛋白酶解工艺条件,并考察其产物肽分子量分布。结果表明:提取的肌原纤维蛋白浓度为59.27%;该蛋白氨基酸种类齐全,组成比例均衡,必需氨基酸含量高达40.90%;碱性蛋白酶是肌原纤维蛋白酶解的最佳用酶;在单因素实验基础上,经Box-Behnken实验优化得到碱性蛋白酶水解肌原纤维蛋白最佳工艺条件为:加酶量3500 U/g、p H7.8、温度44℃,此条件下经6 h酶解,水解度达33.17%;肽分子量分布分析知,最佳水解条件下酶解液中<1000 u的小肽含量高达61.5%,说明碱性蛋白酶能较高程度的水解肌原纤维蛋白。 相似文献
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《食品工业科技》2016,(1)
以鸡胸肉为原料,提取肌原纤维蛋白,测定其蛋白质浓度及氨基酸组成;以水解度为测定指标,利用响应面法优化该肌原纤维蛋白酶解工艺条件,并考察其产物肽分子量分布。结果表明:提取的肌原纤维蛋白浓度为59.27%;该蛋白氨基酸种类齐全,组成比例均衡,必需氨基酸含量高达40.90%;碱性蛋白酶是肌原纤维蛋白酶解的最佳用酶;在单因素实验基础上,经Box-Behnken实验优化得到碱性蛋白酶水解肌原纤维蛋白最佳工艺条件为:加酶量3500 U/g、p H7.8、温度44℃,此条件下经6 h酶解,水解度达33.17%;肽分子量分布分析知,最佳水解条件下酶解液中1000 u的小肽含量高达61.5%,说明碱性蛋白酶能较高程度的水解肌原纤维蛋白。 相似文献
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The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and °Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM). The optimal conditions for fermentation were found to be 20 °C and 22 °Brix. In repeated experiments to validate the model, experimental data exhibited good agreement with the predicted data. The distillate jabuticaba beverage showed a peculiar chemical composition with 20 volatile compounds that were identified and quantified. Isoamyl alcohols (2-methyl-1-butanol + 3-methyl-1-butanol) were the most abundant volatile compounds identified in jabuticaba spirit. Sensory analysis by tasters showed overall approval of jabuticaba distillate. In principal component analysis, when the beverage was evaluated by panelists under 24 y old tended to give favorable ratings of aroma and taste, as well as high overall scores. The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis. PRACTICAL APPLICATION: This study describes the study of fermentation conditions of jabuticaba pulp for production of jabuticaba spirit. Based on the results of this work, the proposed method can be an alternative for the use of the jabuticaba fruit, and may provide a new industrial outlet for this fruit. 相似文献
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