摘要
采用响应面法优化牡蛎的复合酶水解工艺.结果表明:中性蛋白酶与风味蛋白酶按照2∶1复配,在水解温度40℃,水解时间5.68h,水解pH值7.0条件下,牡蛎蛋白水解度可达到32.24%,水解效果最优.验证试验表明,实际蛋白质的水解度与模型预测值相近,因此采用响应面法优化牡蛎酶解工艺,准确可靠.
The response surface method was used to optimize the parameters of compound enzymatic hydrolysis in oyster（Crassostrea plicatula）.The results showed that the best combination of neutrase and flavorzyme（2∶1） achieved a high degree of oyster hydrolysis（32.24%） under the optimal hydrolysis conditions of temperature 40 ℃,hydrolysis time 5.68 h and pH value 7.0.The predicted values were verified in a validation experiment.The response surface method proved to be accurate and highly efficient to optimize the enzymatic hydrolysis technology of protein from oyster.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2011年第11期146-151,共6页
Journal of Southwest University(Natural Science Edition)
基金
福建省自然科学基金资助项目(2009J01234)
福建省教育厅科技项目(JA07197)
关键词
牡蛎
复合酶水解
响应面法
工艺优化
oyster（Crassostrea plicatula）
compound enzymatic hydrolysis
response surface method
optimization
