响应面法优化马氏珠母贝肉酶解工艺参数  

Response surface methodology for optimization of enzymolysis parameters of Pinctada Martensii whole entrails

作　　者：王素华[1] 励建荣[2] 吉宏武[1] 邵海燕[1] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025 [2]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《食品科技》2009年第4期38-42,共5页Food Science and Technology

基　　金：浙江省重点学科开发基金课题(ZSZKF200705);粤港招标项目(2007A020901001);国家科技支撑计划项目(2007BAD29B00);广东科技计划项目(2006B20430003);农业部“948”项目(2006-G42)

摘　　要：采用响应面法确定枯草杆菌中性蛋白酶提取马氏珠母贝肉有效成分的最佳条件,使用二次回归正交旋转组合设计研究固液比(Z1)、酶解温度(Z2)与酶解时间(Z3)3个因素对蛋白质水解度(Y)的影响,3因素按5水平进行编码,其真实值按预实验结果进行设定。结果显示:用酶量按5600u添加每克贝肉蛋白质时,优化的酶解参数为固液比1∶1、温度47.8℃、酶解时间5h,在此条件下,蛋白质的水解度为37%,与模型的预测值37.213%接近。The optimal conditions for Bacillus subtilis neutral protease extraction of nutritional constituents from Pinctada Martensii whole entrails were determined using response surface methodology（RSM）. A second-order regression for rotation-orthogonal composite design was used to study the effects of three independent variables： solid-liquid ratio（Z1）, enzymolysis temperature（Z2）, enzymolysis time（Z3） on protein hydrolysis degree （Y）. The independent variables were coded at five levels and their actual values selected on the basis of preliminary experiments. The results indicated that at adding enzyme of 5600 u/g protein, the optimal enzymolysis parameters were solid-liquid ratio of 1 ：1（g/mL）, extraction temperature of 48 ℃ and enzymolysis time of 5 h according to the analysis of response surface. In this condition, hydrolysis degree of protein in Pinctada Martensii whole entrails was 37%, which was close to the predicted value of 37.213%.

关 键 词：马氏珠母贝肉 酶解参数 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]