摘要
为获得高质量的牡蛎酶解液,采用胰蛋白酶和风味蛋白酶协同酶解牡蛎,以酶添加量、酶解温度、酶解时间为单因素考察变量,以蛋白质水解度和蛋白质回收率为响应值,利用Box-Behnken Design分析法对牡蛎酶解条件进行优化。结果表明:最优酶解条件为酶解时间7.04h,酶解温度50.14℃,加酶量0.39%,在此条件下蛋白质水解度和蛋白回收率分别为37.82%和71.87%。
In order to obtain high-quality oyster enzymatic hydrolysate, trypsase and flavorzyme are used to synergize enzymatic hydrolysis of oyster. The enzymatic hydrolysis conditions of oyster are optimized by Box-Behnken design analysis, taking the additive amount of enzyme, the temperature and time of enzymatic hydrolysis as the single factors and taking the degree of protein hydrolysis and the rate of protein recovery as the response values.The results show that the optimal enzymatic hydrolysis conditions are as follows: enzymatic hydrolysis time is 7.04 h, enzymatic hydrolysis temperature is 50.14 ℃ and the additive amount of enzyme is 0.39%. Under these conditions, the degree of protein hydrolysis and the recovery of protein is 37.82% and 71.87% respectively.
作者
张典
李龄佳
崔春
刘鹏展
郑雪君
许立锵
ZHANG Dian;LI Ling-jia;CUI Chun;LIU Peng-zhan;ZHENG Xue-jun;XU Li-qiang(College of Food Science and Engineering, South China University of Technology, Guangzhou 10640,China;Guangdong Zhenmei Food Co., Ltd., Chaozhou 521000, China)
出处
《中国调味品》
CAS
北大核心
2019年第5期12-16,共5页
China Condiment
基金
广东省科技计划项目(2017A010105002)
广州市科技计划项目(201604020067)
关键词
牡蛎
酶解
响应面优化
蛋白质水解度
蛋白质回收率
oyster
enzymatic hydrolysis
response surface optimization
degree of protein hydrolysis
protein recovery
作者简介
张典(1994-),女,河南郑州人,硕士,研究方向:食品生物技术、食品风味化学;通讯作者:崔春(1978-),男,湖北洪湖人,教授,博士生导师,博士,研究方向:食品生物技术、食品风味化学。
