响应面法优化海参卵酶解工艺  

Optimization of the enzymatic hydrolysis of sea cucumber(stichopus japonicus)ovum with response surface method

作　　者：赵鸿霞[1] 周大勇[1] 秦磊[1] 朱蓓薇[1] 王晓慧[1] 

机构地区：[1]大连工业大学食品工程学院,辽宁大连116034

出　　处：《食品与机械》2010年第5期114-117,共4页Food and Machinery

基　　金：国家"十一五"科技支撑计划(编号:2008BAD94B07);辽宁省重点实验室项目(编号:2008403003)

摘　　要：以水解度和肽得率为评价指标,从4种酶中选择出木瓜蛋白酶为水解海参卵最佳用酶。利用二次回归旋转正交组合设计,建立关于木瓜蛋白酶水解海参卵过程中温度、pH值、底物浓度对水解度影响的三元二次方程。通过对方程的拟合分析得到木瓜蛋白酶的最佳工艺条件并修正为:温度52℃、pH值5.5、底物浓度8.4%、加酶量2500U/g、反应时间4h。在此条件下,水解度为20.51%。In the present study,papain was selected as the optimum enzyme for hydrolysis of sea cucumber（stichopus japonicus）ovum from the four proteases as which lead to the highest degree of hydrolysis（DH）and yield of peptides.A ternary quadratic equation was established between temperature,pH,substrate concentration and DH based on quadratic rotation-orthogonal combination design.Through simulation analysis of the equation,the optimum conditions were obtained and listed below：the hydrolytic temperature is 52℃;the reactive pH is 5.5;the substrate concentration is 8.4%;the enzyme/substrate ratio is 2 500U/g;the hydrolytic time is 4h.Under such a condition,the hydrolysis degree is 20.51%.

关 键 词：海参卵 酶解 响应面 

分 类 号：TQ461[化学工程—制药化工]