摘要
以齐口裂腹鱼肉为原料,采用不同蛋白酶水解鱼肉蛋白,筛选出最佳水解用酶为动物蛋白水解酶。在单因素实验基础上,根据Box-Benhnken中心组合实验设计原理,选择对实验结果影响较大的四个因素(水解时间、水解温度、加酶量、料液比)做响应面优化实验,以齐口裂腹鱼肉的水解度为响应值建立数学模型,依据回归分析各因素的影响和交互作用,得出齐口裂腹鱼肉水解最佳工艺条件为:水解时间为4.5h,水解温度为54℃,加酶量为5080U/g,料液比为1∶3.2(g/mL),pH为8.0,在此条件下做验证实验,得到水解度为13.67%,与理论预测值13.33%相比,其相对误差约为2.55%。响应面法优化齐口裂腹鱼肉水解工艺能为实践提供一定的指导意义。
Response Surface Methodology（ RSM） was used to optimize the process that fish protein from Schizothorax Prenanti Tchang（SPT） was hydrolyzed by the animal proteases hydrolysate enzymic that screened through various protease hydrolysis of fish protein. According to Box-Benhnken center combination experiment design principle on foundation of signal factors experiment,selected four significant parameters,including hydrolysis time,hydrolysis temperature,enzyme concentration,solid-fluid ratio for optimization of RSM. Established a mathematic model of hydrolysis degree of fish protein from SPT,and combined with the regression analysis the influence of various and interactions. The result of SPT flesh hydrolysis showed that the optimum conditions were as follows：hydrolysis time was 4.5h,hydrolysis temperature was 54 degree,enzyme concentration was 5080U/g,solid to liquid of ratio was 1∶3.2（g/mL）,pH8.0. Under this conditions,the degree of hydrolysis was 13.67%,compared with the theoretical predicted value of 13.33%,about 2.55% absolute vaule difference. It was indicated that SPT hydrolysis technology with response surface methodology had greatly significant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期192-196,共5页
Science and Technology of Food Industry
基金
四川农业大学"211"工程双支计划(2012)
关键词
齐口裂腹鱼
酶解
动物蛋白水解酶
响应面法
Schizothorax Prenanti Tchang
enzymatic hydrolysis
enzymic animal protein hydrolysis
response surface methodology
作者简介
作者简介：周成（1986-），男，硕士研究生，研究方向：功能性食品。
