Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

doi:10.7506/spkx1002-6630-201022012

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 54-58.doi: 10.7506/spkx1002-6630-201022012

• Processing Technology • Previous Articles Next Articles

Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

FU Chun-yan，ZHOU Dan-jun，LU Yan，LIU Bing-bing，YANG Wen-ge*

Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China

Received:2010-01-19 Revised:2010-07-28 Online:2010-11-25 Published:2010-12-29
Contact: YANG Wen-ge* E-mail:yangwenge@nbu.edu.cn

Abstract

Abstract:

The effects of neutral, papain and flavor protease on the degree of hydrolysis of Pneumatophorus japonicns heads were studied, then the enzymolysis conditions of flavor protease were optimized by using response surface method (RSM). The results showed that flavor protease has the best enzymolysis effect. The effect of enzyme dosage, enzymolysis temperature and time on the degree of hydrolysis (DH) were significant. By the RSM transactional analysis, the optimum enzymolysis conditions were optimized as following: enzyme dosage 1311 U/g, enzymolysis temperature 46 ℃ and time 7 h, respectively. The DH was up to 31.18% under the optimum condition.

Key words: response surface method, Pneumatophorus japonicns heads, enzymolysis, degree of hydrolysis

CLC Number:

S965.327

FU Chun-yan，ZHOU Dan-jun，LU Yan，LIU Bing-bing，YANG Wen-ge*. Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis[J]. FOOD SCIENCE, 2010, 31(22): 54-58.

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Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

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