Application of Ultrasonic Technology to the Enzymatic Hydrolysis of Paphia undulata Muscle

doi:10.7506/spkx1002-6630-201020031

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 152-158.doi: 10.7506/spkx1002-6630-201020031

• Processing Technology • Previous Articles Next Articles

Application of Ultrasonic Technology to the Enzymatic Hydrolysis of Paphia undulata Muscle

CHEN Chun-xin1，SUN Hui-li2，WU Jia-hui1，CHEN Xin1，CHEN Zhi-gang3，CHEN Xiao-gang1

1. School of Science, Foshan University, Foshan 528000, China；
2. South China Sea Institute of Oceanology, China Academy of Sciences, Guangzhou 510301, China；
3. Anan Beauty and Health Products Co. Ltd., Foshan 528000, China

Received:2010-06-25 Revised:2010-09-14 Online:2010-10-25 Published:2010-12-29
Contact: CHEN Xiao-gang1 E-mail:fscxg@189.cn

Abstract

Abstract:

The present study was aimed at optimizing the ultrasonic-assisted enzymatic hydrolysis of Paphia undulata muscle for producing short-chain peptides using response surface analysis based on a series of single-factor investigations. By means of the principles of Box-Benheken central composite experimental design, a four-variable, five-level response surface analysis was designed to discuss the effects of ultrasonic treatment time and power, hydrolysis temperature and solid/liquid ratio on shortchain peptide production. The optimal levels of these four process conditions were determined as follows: ultrasonic treatment time, 4 h; hydrolysis temperature, 55 ℃; ultrasonic power, 140 W; and solid/liquid ratio, 1:2 (g/mL). The experimental value of peptide yield was 5.15%, 1.1-fold higher than that obtained without ultrasonic assistance.

Key words: ultrasonic technology, Paphia undulata, enzymolysis, optimization, response surface methodology

CLC Number:

CHEN Chun-xin1，SUN Hui-li2，WU Jia-hui1，CHEN Xin1，CHEN Zhi-gang3，CHEN Xiao-gang1. Application of Ultrasonic Technology to the Enzymatic Hydrolysis of Paphia undulata Muscle[J]. FOOD SCIENCE, 2010, 31(20): 152-158 https://doi.org/10.7506/spkx1002-6630-201020031

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Application of Ultrasonic Technology to the Enzymatic Hydrolysis of Paphia undulata Muscle

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