食品科学

• 工艺技术 • 上一篇    下一篇

响应面法优化猪骨粉酶解工艺

赵妍嫣,邹 利,姜绍通   

  1. 合肥工业大学生物与食品工程学院,合肥工业大学农产品加工研究院,安徽省农产品精深加工重点实验室,安徽 合肥 230009
  • 出版日期:2013-08-25 发布日期:2013-09-03

Optimization of the Enzymatic Hydrolysis of Pig Bone Meal Using Response Surface Methodology

ZHAO Yan-yan,ZOU Li,JIANG Shao-tong   

  1. Key Laboratory for Agriculture Processing of Anhui Province, Institute of Food Science and Engineering, School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

以猪骨粉为原料,水解度(DH)为评价指标,研究不同因素对猪骨粉酶解的影响。在单因素试验的基础上,选用加酶量、温度、起始pH值、酶解时间4个因素,通过四因素三水平的响应面分析法优化猪骨粉的酶解条件。结果表明:猪骨粉与水固液比为1:20(g/mL)时,最佳水解条件为:加酶量5722.25U/g、温度59.12℃、起始pH7.96、酶解时间3.19h,在此酶解条件下,预测水解度可达到17.41%。验证实验水解度为17.13%,表明实验结果与软件分析结果相符。

关键词: 猪骨粉, 酶解, 响应面法, 水解度

Abstract:

A response surface experimental design of four variables at three levels each was used to optimize the
enzymatic hydrolysis of pig bone meal (PBM) to obtain maximum degree of hydrolysis (DH). Alkaline protease was
identified as the best protease for PBM hydrolysis. The optimal hydrolysis conditions were determined as 1:20 (g/mL),
5722.25 U/g, 59.12 ℃, 7.96 and 3.19 h for solid/liquid ratio, enzyme dose, temperature, initial pH and hydrolysis time,
respectively. The predicted DH under these conditions was 17.41%, which was consistent with the actual value of 17.13%.

Key words: pig bone meal, enzymatic hydrolysis, response surface methodology, degree of hydrolysis