食品科学 ›› 2010, Vol. 31 ›› Issue (20): 208-214.doi: 10.7506/spkx1002-6630-201020042

• 工艺技术 • 上一篇    下一篇

响应面法优化复合蛋白酶水解鸡肉蛋白工艺研究

刘改英1,潘道东1,2,*,郭宇星1   

  1. 1.南京师范大学 国家乳品加工技术研发分中心
    2.宁波大学生命科学与生物工程学院
  • 收稿日期:2010-01-19 修回日期:2010-05-21 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 潘道东 E-mail:daodongpan@163.com
  • 基金资助:

    江苏省科技支撑计划项目(BE2009366)

Optimization of Compound Protease Hydrolysis for Chicken Protein through Response Surface Methodology

LIU Gai-ying1,PAN Dao-dong1,2,*,GUO Yu-xing1   

  1. 1. Branch Center of National Dairy Products Processing Technology Development, Nanjing Normal University,
    Nanjing 210097, China;2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China
  • Received:2010-01-19 Revised:2010-05-21 Online:2010-10-25 Published:2010-12-29
  • Contact: PAN Dao-dong1 E-mail:daodongpan@163.com

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。

关键词: 鸡肉蛋白质, 酶解, 响应面, 优化

Abstract:

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.

Key words: chicken protein, enzymatic hydrolysis, response surface methodology, optimization

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