Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology

doi:10.7506/spkx1002-6630-201314022

Abstract

Abstract:

Response surface methodology was applied to optimize the enzymatic lipid hydrolysis of cream by lipase
palatase 20000L. The optimum hydrolysis time and enzyme dosage were found to be 6 h and 0.25% (relative to the dry
weight of the substrate), respectively as demonstrated by preliminary investigations. Three other important hydrolysis
conditions, substrate concentration, temperature and pH, were optimized by response surface analysis based on a three-level
Box-Behnken experimental design to obtain maximum lipolysis efficiency. A quadratic polynomial regression model was
established and validated. The optimal substrate concentration, temperature and pH were 83.3%, 51 ℃ and 8.2, respectively.
Lipid hydrolysis under the optimized conditions gave rise to the highest lipolysis efficiency of 28.77%.

Key words: lipase palatase 20000L, enzymolysis, lipolyzed rate, response surface methodology

LI Hai-bin，YAO Zheng-xiao，LIU Hui-juan，JIANG Jin-jin，CHEN Lin，ZHANG Ting. Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314022.

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Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology

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