响应面法优化鲐鱼头酶解条件  

Enzymolysis of Pneumatophorus japonicns Heads by Using Response Surface Analysis

作　　者：傅春燕[1] 周丹珺[1] 陆焰[1] 刘冰冰[1] 杨文鸽[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2010年第22期54-58,共5页Food Science

基　　金：浙江省教育厅学科带头人培养专项(2008932);宁波大学博士基金项目(BSL2008003)

摘　　要：以鲐鱼头为原料,水解度为指标,采用单因素试验,比较中性蛋白酶、木瓜蛋白酶和风味蛋白酶对鲐鱼头的酶解效果,并进一步对风味蛋白酶的酶解工艺参数进行响应面法优化。结果表明:风味蛋白酶的酶解效果最好,其加酶量、酶解温度和时间对水解度均有极显著影响(P<0.01);响应面法优化得到鲐鱼头酶解的最适条件为风味蛋白酶添加量1311U/g、酶解温度46℃、反应时间7h,鲐鱼头的水解度达到31.18%。The effects of neutral, papain and flavor protease on the degree of hydrolysis of Pneumatophorus japonicns heads were studied, then the enzymolysis conditions of flavor protease were optimized by using response surface method （RSM）. The results showed that flavor protease has the best enzymolysis effect. The effect of enzyme dosage, enzymolysis temperature and time on the degree of hydrolysis （DH） were significant. By the RSM transactional analysis, the optimum enzymolysis conditions were optimized as following： enzyme dosage 1311 U/g, enzymolysis temperature 46 ℃ and time 7 h, respectively. The DH was up to 31.18% under the optimum condition.

关 键 词：响应面 鲐鱼头 酶解 水解度 

分 类 号：S965.327[农业科学—水产养殖]