摘要
以水解度为指标,采用响应面法对虾壳酶解工艺进行了优化;根据Box-Behnken中心组合试验设计原理,选取酶解温度、酶添加量、酶解时间3因素3水平进行中心组合试验,建立水解度的二次回归方程,通过响应面分析得到优化组合条件:酶解温度53℃、酶添加量0.85%、酶解时间3.5 h,此条件下虾壳的水解度达到最大值.该条件下虾壳水解度的预测值为26.16%,验证值为26.37%,说明该优化方法可行.
Degree of hydrolysis was designed as target index.Response surface analysis（RSA） was applied to optimize the conditions of enzymatic hydrolysis for shrimp shell processing.According to the principle of Box-Behnken central composite design,enzymatic hydrolysis temperature,enzyme dosage and enzymatic hydrolysis time were chosen as factors,and a three-factor and three level central composite design was adopted to establish a quadric regression equation for describing the degree of enzymatic hydrolysis.By response surface analysis,the optimum conditions for enzymatic hydrolysis was obtained as follows： enzymatic hydrolysis temperature 53 ℃,enzyme dosage 0.85% and enzymatic hydrolysis time 3.5 h,under which the highest hydrolysis degree reached with estimated value and verified value being 26.16 and 26.37,respectively.These results demonstrate the validity of this extraction process.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2011年第1期80-84,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
关键词
水解度
虾壳
酶解
响应面法
degree of hydrolysis
shrimp shell
enzymatic hydrolysis
response surface analysis
作者简介
吴求林（1985-），女，硕士研究生．研究方向：食品加工与安全．
通讯作者 郑宝东（1967-），男，教授，博士生导师，博士．研究方向：食品加工工艺．Email：zbdfst@163．com．
