摘要
利用中性蛋白酶对牡蛎进行酶解,在单因素试验基础上,研究加酶量、pH值、温度3个因素对酶解过程中牛磺酸提取量的影响,通过三因素三水平Box-Behnken响应面分析法优化其酶解工艺。结果显示:在加酶量1300U/g、pH7.5、温度48℃条件下,牛磺酸提取量实际值可达2.724mg/g。
In this study, neutral protease hydrolysis was used to extract taurine from oyster meat and the extraction process was optimized. On the basis of one-factor-at-a-time experiments, a three-variable, three-level Box-Behnken experimental design coupled with response surface analysis was employed to explore the effects of enzyme dosage, pH and temperature on the extraction efficiency of taurine. The optimum hydrolysis conditions for taurine extraction were enzyme dosage 1300 U/g fresh meat, pH 7.5 and hydrolysis temperature 48 ℃, and the resulting extraction yield of taurine was 2.724 mg/g fresh meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期25-28,共4页
Food Science
基金
国家海洋公益性行业科研专项(200805046)
关键词
牡蛎
牛磺酸
响应面法
酶解
oyster
taurine： response surface methodology
enzymolysis
