摘要
为得到更好的肉味香精前体物,采用复合蛋白酶对鸡肉蛋白进行水解研究,应用响应面分析法对水解条件进行优化。选用温度、pH值、液固比和水解时间4个反应因素,以蛋白质的水解度为评价指标,在单因素工艺试验的基础上,通过四因素三水平的Box-Behnken响应面分析法优化鸡肉蛋白质的水解条件。结果表明,最优水解条件为温度51.13℃、水解pH6.99、液固比2.85:1(mL/g)、水解时间5.22h,在此水解条件下,水解度可达到35.22%。验证实验水解度为(35.09±0.51)%,表明实验结果与软件优化结果相符。
In order to obtain better precursor of meat flavors,chicken protein was hydrolyzed by compound proteases to produce active peptides. The effect of hydrolysis temperature,pH,liquid-solid ratio and hydrolysis time on hydrolysis degree was explored to optimize the hydrolysis conditions of chicken protein through Box-Benhnken response surface analysis on the basis of single-factor experiments.The optimal hydrolysis temperature,pH,liquid/solid ratio and hydrolysis time were found to be 51.13 ℃,6.99,2.85：1 and 5.22 h,respectively. Under these optimal hydrolysis conditions,the predicted hydrolysis degree was 35.22%,which was consistent with the average of three replicates of （35.09 ± 0.51）% obtained in the validation experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期208-214,共7页
Food Science
基金
江苏省科技支撑计划项目(BE2009366)
关键词
鸡肉蛋白质
酶解
响应面
优化
chicken protein
enzymatic hydrolysis
response surface methodology
optimization
