响应面分析法优化复合酶酶解南美白对虾虾头的工艺条件  

Optimization of Enzymatic Hydrolysis of White Shrimp (Penaeus vannamei) Head Using Response Surface Methodology

作　　者：冯小敏[1] 杨锡洪[1] 解万翠[1] 章超桦[1] 王维民[1] 伍彬[1] 潘大兴 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]广东兴亿海洋生物工程有限公司,广东广州510545

出　　处：《食品科学》2009年第22期66-70,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD29B09);广东省科技厅农业攻关项目(2007B020712009)

摘　　要：以南美白对虾虾头为原料,对复合酶酶解的工艺条件进行优化,制备高水解度的虾头酶解液。首先确定最佳复合酶组合,然后通过单因素试验和响应面分析法优化并确定最佳的酶解条件。结果表明,采用风味酶与中性酶组合对虾头进行酶解(风味酶:中性酶为1:1,酶活比),加酶量2000U/g蛋白、料液比2:1(g/ml)、pH7.33、温度54.27℃、时间3.97h。酶解后增味氨基酸含量明显增加,酶解蛋白液的风味良好,可以作为调味品基料使用。The present study aimed to establish an enzymatic hydrolysis process for the preparation of white shrimp head hydrolysate with high degree of hydrolysis.A mixture consisting of Flavourzyme and neutral protease（F ＋ NP） exhibited the highest degree of hydrolysis among pairwise combinations of alkaline protease,Flavourzyme and neutral protease or each of them,and therefore this mixture was selected for the further investigation：optimizing the F ＋ NP-catalyzed hydrolysis process of white shrimp head using single factor method and quadratic orthogonal rotation combination design combined with response surface methodology.Results showed that the optimal hydrolysis process was based on F ＋ NP（1：1,U/U）-catalyzed reaction for 3.97 h at 54.27 ℃ and pH 7.33 with 2：1 solid/liquid ratio and 2000 U/g protein enzyme dose.In comparison with white shrimp head,its hydrolysate obtained using this process exhibited significantly higher contents of flavor amino acids,thus having excellent flavor and being a potential flavoring material.

关 键 词：南美白对虾虾头 酶解 氨基酸 风味 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]