Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design

doi:10.7506/spkx1002-6300-200922050

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 221-225.doi: 10.7506/spkx1002-6300-200922050

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Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design

XU Jing1，ZHANG Jing1，LI Yan1，LI Lai-hao2，XUE Chang-hu3

(1. Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China；
2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)

Received:2009-06-23 Online:2009-11-15 Published:2010-12-29
Contact: XU Jing1， E-mail:xujwz@yahoo.com.cn

Abstract

Abstract:

Anchovy cooking waste was hydrolyzed using proteases, and the effects of proteases concentration, hydrolysis temperature and initial pH on the enzymolysis degree were studied (evaluated by α-amino nitrogen concentration). The enzymatic hydrolysis process was optimized by conducting quadratic orthogonal rotation regression combination design test. The optimum conditions were that anchovy cooking waste was hydrolyzed with 0.56% (m/m) proteases at 50 ℃ with the initial pH 7.12. Under such conditions, the α-amino nitrogen concentration in enzymatic hydrolysis liquid was 0.49 g/100 ml.

Key words: anchovy cooking waste, quadratic orthogonal rotation regression combination design, enzymatic hydrolysis

CLC Number:

XU Jing1，ZHANG Jing1，LI Yan1，LI Lai-hao2，XUE Chang-hu3. Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design[J]. FOOD SCIENCE, 2009, 30(22 ): 221-225.

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Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design

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