响应面法优化Protease M酶解牡蛎工艺的研究  

Optimization of the enzymatic hydrolysis of oyster with protease M via response surface method

作　　者：冯金晓[1] 薛长湖[1] 徐莹[1] 张莉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品科技》2009年第5期184-187,195,共5页Food Science and Technology

基　　金：国家863项目(2007AA091802)

摘　　要：选择5种蛋白酶进行牡蛎酶解实验,比较其氨基酸转化率,并最终确定利用Protease M酶解牡蛎以提高酶解液中的氨基氮含量,在酶用量、温度、反应时间等单因素实验基础上,采用响应面法对Protease M酶解牡蛎的3个重要影响因素进行优化。结果表明,在温度50℃、酶解时间263min、酶用量0.80%时,酶解液中氨基氮含量可达0.871g/100g,氨基酸转化率达到53.62%。The effects of five types of protease on the enzymatic hydrolysis of oyster were studied. Protease M was chosen to improve the amino acid conversion of oyster enzyme solution finally. On the base of the single factors experiments, three important influencing factors of enzymatic hydrolysis were optimized by Response Surface Method. The optimum conditions were 50 ℃ of temperature, 263 min of the total reaction and 0.80% of the enzyme dosage. Our results showed that the content of free amino acid N was 0.871 g/lO0 g and the amino acid conversion was 53.62% under the above mentioned conditions.

关 键 词：牡蛎 PROTEASE M 酶解条件优化 响应面优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]