响应面法优化牡蛎酶解工艺  

Optimization of enzymatic hydrolysis of oyster(Crassostrea talienwhannensis) with response surface methodology

作　　者：赵鸿霞[1] 朱蓓薇[1] 周大勇[1] 刘兆芳[1] 秦磊[1] 蒋笑[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2010年第6期421-425,共5页Journal of Dalian Polytechnic University

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

摘　　要：通过内源酶与外源酶相结合的方法,酶解牡蛎并优化酶解过程。评价了紫外照射、温度、pH、金属离子、保温时间等因素对自溶酶酶解效果的影响,确定牡蛎自溶的最佳条件为pH 5、50℃、3 h。以水解度和肽得率为指标,从木瓜蛋白酶、中性蛋白酶和碱性蛋白酶中选择中性蛋白酶为外源工具酶。利用响应面中的Central Composite设计优化了中性蛋白酶的水解工艺,用Design-Expert 7.0软件分析试验数据。以水解度为评价指标最终确定中性蛋白酶的最佳酶解工艺条件并修正为:pH 7.1、49℃、底物质量分数7.9%、加酶量2 500 U/g、反应时间4 h。在此条件下,酶解产物的理论水解度为39.29%,实际水解度为39.53%。Oyster （Crassostrea talienwhannensis） were hydrolyzed by the endogenous and exogenous enzymes to produce bioactive peptides and the influencing factors were tested. The optimum conditions were ascertained at pH 5, 50 ℃ for 3 h autolysis. Neutrase was selected as the optimum exogenous enzyme by using the response surface methodology, and the optimum conditions for the production of peptides are listed as below： the hydrolytic is 49 ℃; pH 7.1;the substrate concentration is 7.9% ; the additive amount of neutrase is 2 500 U/g substrate; the hydrolytic time is 4 h, under which the theoretic DH and the measured DH is 39.29% and 39.53%, respectively.

关 键 词：牡蛎 酶解 响应面 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] Q516[轻工技术与工程—食品科学与工程]