鸭血小分子肽同步酶解工艺的优化

通过响应面分析，建立中性蛋白酶和风味蛋白酶同步酶解血浆蛋白的数学模型，方差和可信度分析表明该模型拟合度好(Root MSE=0.488768)。运用SAS 软件分析得到最佳工艺参数为：pH7.1，反应温度50.5℃，酶解时间4.8h；在此条件下酶解所得小分子肽无异味，苦味轻，平均粒径为798.5nm，比表面为0.82634m2/g，Zeta 电位为－ 8.63mV，吸水性为0.4388g/g，吸油性为8.323mL/g。

Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides

Response surface analysis based on a 3-variable, 5-level quadratic orthogonal rotation combination design was employed to investigate the optimal conditions for the bi-enzymatic hydrolysis with Neutrase and Flavourzyme of duck plasma proteins for the production of small peptides. In the optimization, a mathematical model describing the degree of hydrolysis of duck plasma proteins as a function of pH and hydrolysis temperature and time was established. Variance and confidence analyses demonstrated satisfactory fitting degree of the model (Root MSE = 0.488768). The optimal values of pH and hydrolysis temperature and time were determined through data analysis using SAS software to be 7.1, 50.5 ℃ and 4.8 h. The small peptides obtained under such conditions had no unpleasant smell and exhibited a slight taste, 798.5 nm average particle size, 0.82634 m2/g s specific surface area, － 8.63 mV Zeta potential, 0.4388 g/g water absorption ability and 8.323 mL/g oil adsorption ability.