响应面法优化豆粕酶解工艺条件

以水解度和感官评价为指标，主要研究了豆粕的预处理方法，并通过单因素和响应面法优化了豆粕酶解的最优工艺。分别采用高压蒸煮处理、超声波处理、微波处理、加热处理对豆粕进行预处理，确定豆粕酶解的较佳预处理方式和条件是80℃加热10min；根据水解度和感官评定的结果，确定了中性蛋白酶与复合蛋白酶的较佳配比为2:3；在复配酶单因素试验的基础上，通过响应面试验确定豆粕酶解的最佳条件为pH7.5、酶解温度50℃、酶解豆粕6h，在该条件下，豆粕的水解度达到19.25%，游离氨基酸总量增加至酶解前的660%。

Optimization of Hydrolysis Conditions of Soybean Meal by Response Surface Methodology

According to the degree of hydrolysis (DH) and sensory evaluation, effects of pretreatments on soybean meal was studied and the optimum hydrolysis condition was analyzed by single factor experiments and response surface optimization. The soybean meal was pretreated by pressurization, ultrasonic treatment, microwave irradiation treatment and heating treatment, respectively. The results showed that the heating treatment, with temperature of 80 ℃ and time of 10 min, was suitable for the pretreatment of soybean meal. According to DH and sensory evaluation, the compound enzyme for soybean meal hydrolyzing was the mixture of neutral protease and protamex with ratio of 2:3. The optimal hydrolysis condition of compound enzyme was obtained by single factor experiments and response surface optimization. The results showed that optimum hydrolysis condition was as follows: pH 7.5, hydrolysis temperature of 50 ℃, hydrolyzing time of 6 h.The degree of hydrolysis was 19.25% under the above conditions. The total content of free amino acids of soybean meal was increased to 660% after hydrolysis.