二次旋转正交组合设计优化羊骨蛋白酶解工艺  

Optimizing enzymatic hydrolysis conditions of sheep bone protein through quadratic orthogonal rotation combination design

作　　者：詹萍[1,2] 张晓鸣[1] 田洪磊[2] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]石河子大学食品学院,新疆石河子832000

出　　处：《食品工业科技》2012年第19期182-186,190,共6页Science and Technology of Food Industry

基　　金：兵团科技攻关项目(2012BA006);兵团兴边富民科技专项(2012BA068)

摘　　要：以新鲜羊骨为原料,选用碱性蛋白酶和风味蛋白酶按序分步水解羊骨蛋白,采用二次旋转正交组合设计优化双酶水解羊骨蛋白工艺条件。结果表明,在初始pH为8.5,初始温度为55℃,羊骨蛋白的最佳酶解方案为:底物浓度为10%,碱性蛋白酶添加量为3000u/g,作用时间为5h;风味蛋白酶添加量为3500u/g,作用时间为3.5h。The fresh sheep bone was hydrolyzed with alcalase and flavourzyme.The optimization of hydrolysis conditions of sheep bone protein was carried out and mathematical model was established through the quadratic regression orthogonal rotary combination design.The results showed that when the initial pH8.5 and temperature was 55℃,the optimal conditions were alkaline protease dosage of 3000u/g,the role of alkaline protease time was 5h,flavourzyme addition level was 3500u/g,the role of alkaline protease time was 3.5h,the substrate concentration was 10%.

关 键 词：二次正交旋转组合设计 羊骨蛋白 酶解 

分 类 号：TS209[轻工技术与工程—食品科学]