| 响应面法优化美味牛肝菌蛋白质的酶解工艺 |
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| 引用本文： | 郭磊, 刘辰, 李娜, 郭娟, 阚欢, 刘云. 响应面法优化美味牛肝菌蛋白质的酶解工艺[J]. 食品工业科技, 2016, (15): 213-217. DOI: 10.13386/j.issn1002-0306.2016.15.033 |
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| 作者姓名： | 郭磊 刘辰 李娜 郭娟 阚欢 刘云 |
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| 作者单位： | 1.西南林业大学西南山地森林资源保育与利用省部共建教育部重点实验室 |
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| 摘 要： | 为提高美味牛肝菌的食用价值,在单因素实验的基础上,选取酶解时间、酶解温度和料液比为影响因素,以美味牛肝菌蛋白质的水解度作为响应值,通过三因素三水平的Box-Behnken响应面分析法优化美味牛肝菌酶解条件。结果表明,最佳工艺条件为酶解时间5 h、酶解温度50℃、料液比1∶36,在此条件下,蛋白质水解度达到47.37%。水解液富含多种营养物质,可进一步加工为美味牛肝菌调味品。
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| 关 键 词： | 美味牛肝菌 蛋白质 水解 响应面法 |
| 收稿时间： | 2016-02-01 |
Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology |
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| GUO Lei, LIU Chen, LI Na, GUO Juan, KAN Huan, LIU Yun. Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology[J]. Science and Technology of Food Industry, 2016, (15): 213-217. DOI: 10.13386/j.issn1002-0306.2016.15.033 |
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| Authors: | GUO Lei LIU Chen LI Na GUO Juan KAN Huan LIU Yun |
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| Affiliation: | 1.Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China,Ministry of Education,Southwest Forestry University |
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| Abstract: | In order to improve the edible value of Boletus edulis,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were studied on the basis of single factor experiment,a central composite design( CCD) involving 17 experiments of three variables( i.e.,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio) at three levels combined with response surface methodology was employed to attain the highest degree of hydrolysis( DH).When the optimal hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were 5 h,50 ℃,1 ∶ 36,respectively.Under these conditions,the degree of hydrolysis was 47.37%. The hydrolysate was rich in many nutrients,and it could be used for condiment. |
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| Keywords: | Boletus edulis protein hydrolysis response surface methodology |
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