响应面法优化白玉蕈酶解工艺研究  

Study on Optimized Conditions for Enzyme Hydrolysis of White Hypsizygus Marmoreus by Response Surface Methodology

作　　者：程玉[1] 孙进[1] 赵春江[1] 储银[1] 吕兵兵[1] 夏金丹[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2013年第4期94-100,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项(优先主题)重大农业项目(2008C02015);浙江省重大科技专项农产品(食品)精深加工技术项目(2010C12012)

摘　　要：目的:研究深度开发、利用白玉蕈的方法,以获取高氨基酸含量的白玉蕈调味料基液。方法:采用单因素结合响应面分析,以水解度为指标,探讨风味蛋白酶和中性蛋白酶复配酶解白玉蕈的条件,得到酶解白玉蕈蛋白的最优工艺条件。结果:单因素实验表明,风味蛋白酶和中性蛋白酶酶解白玉蕈的最优条件是:酶解时间5h,pH7,温度45℃,料水比1∶25。对酶解时间、温度和pH值的响应面优化结果表明,酶解时间5.47h,pH7.08,温度43.28℃为最佳。结论:利用风味蛋白酶和中性蛋白酶水解白玉蕈,可得到具有较高氨基酸含量的风味基料。该方法是一种制备白玉蕈调味料的有效方法。Objective： In order to get protein hydrolysis fluid with high content of amino acid, we try a new method of developing white hypsizygus marmoreus deeply. Methods： single factor experiment was adopted to determine the techni- cal conditions when using the compound enzyme to hydrolysis white hypsizygus marmoreus and the optimal conditions were determined by response surface with the design-expert software. Results： the single factor experiment showed that the parameters were T=45℃, t=5 h, pH 7, water：material=25：1. The optimal conditions were T=43.28℃, t=5.47 h, pH= 7.08. Under the conditions, the predicted value of hydrolysis was 20.13%, which is close to the actual value 20.37% and the confidence degree of regression equation was 98.76%. Conclusions： The content of amino acid in protein hydrol- ysis fluid was improved by enzymolysis and the hydrolysis fluid provided a good preparation for white hypsizygus mar- moreus quelite.

关 键 词：白玉蕈 酶解 工艺优化 响应面 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]