响应面优化新型酶促腐乳的酶水解条件的研究  

Optimization Enzyme Hydrolysis Conditions of New Enzymatic Fermented Bean Curd by Response Surface Analysis

作　　者：汪建明[1] 李立英[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品与发酵科技》2012年第2期44-48,共5页Food and Fermentation Science & Technology

基　　金：2011天津市科技支撑计划重点项目基金;2010东丽区科委项目"传统调味品非热力抑菌技术的集成与示范"(11ZCKFNC01800)

摘　　要：采用Piccantase A酶制剂制备较高水解度的酶促腐乳,以水解度(DH)为指标,考察酶浓度、水解温度、底物浓度(豆水比)对水解度的影响。通过BOX-BENHNKEN中心组合设计和响应面分析法,所得最佳水解工艺条件为:酶浓度为3.0g/100L,水解温度为45℃,底物浓度(豆:水)为1∶6.4(w/w)。在此条件下得到最大水解度为25.7%。从而验证了使用酶制剂促熟腐乳工艺的可行性,为生产酶促腐乳,缩短传统腐乳的生产周期提供了一定的理论依据。Using enzyme Piccantase A to prepare high degree of hydrolysis enzyme fermented bean curd,in order to investigate the effect of enzyme concentration,hydrolysis temperature and substrate concentration（soy bean∶water） on DH with the degree of hydrolysis（DH） as an index.The optimal conditions were described as follows,enzyme concentration 3.0g/100L,hydrolysis temperature 45℃,substrate concentration（soy bean∶water） 1∶6.4（w/w）,by BOX-BENHKEN central composite design and Response Surface Methodology.Under these conditions the maximum degree of hydrolysis was 25.7%.And then the research showed novel manufacture of sufu by enzymatic accelerated maturation was feasible and had certain theoretical basis for decreasing ripening cycle time instead of long time in traditional process

关 键 词：腐乳 酶制剂 促熟 水解度 响应面优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]