响应面法优化牡蛎复合酶水解工艺研究  

Optimizing Conditions for Compound Enzymatic Hydrolysis in Oyster Using the Response Surface Method

作　　者：陈慧斌[1,2] 王梅英[2] 陈绍军[1] 吴雅萍[1] 陈团伟[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]厦门海洋职业技术学院,福建厦门361012

出　　处：《西南大学学报（自然科学版）》2011年第11期146-151,共6页Journal of Southwest University(Natural Science Edition)

基　　金：福建省自然科学基金资助项目(2009J01234);福建省教育厅科技项目(JA07197)

摘　　要：采用响应面法优化牡蛎的复合酶水解工艺.结果表明:中性蛋白酶与风味蛋白酶按照2∶1复配,在水解温度40℃,水解时间5.68h,水解pH值7.0条件下,牡蛎蛋白水解度可达到32.24%,水解效果最优.验证试验表明,实际蛋白质的水解度与模型预测值相近,因此采用响应面法优化牡蛎酶解工艺,准确可靠.The response surface method was used to optimize the parameters of compound enzymatic hydrolysis in oyster（Crassostrea plicatula）.The results showed that the best combination of neutrase and flavorzyme（2∶1） achieved a high degree of oyster hydrolysis（32.24%） under the optimal hydrolysis conditions of temperature 40 ℃,hydrolysis time 5.68 h and pH value 7.0.The predicted values were verified in a validation experiment.The response surface method proved to be accurate and highly efficient to optimize the enzymatic hydrolysis technology of protein from oyster.

关 键 词：牡蛎 复合酶水解 响应面法 工艺优化 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]