响应面法优化乳脂肪酶解的工艺  

Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology

作　　者：黎海彬[1] 姚正晓[2] 刘慧娟[1] 江津津[1] 陈林[1] 张挺[1] 

机构地区：[1]广州城市职业学院,广东广州510405 [2]广西工学院,广西柳州545006

出　　处：《食品科学》2013年第14期108-112,共5页Food Science

基　　金：广东省教育部产学研结合项目(2012B091000036);广州市教育系统创新学术团队项目(200915);2009年广州城市职业学院校级科研项目(ky2008-2009001);2011年广州城市职业学院校级科研项目(2011kyf02)

摘　　要：通过选用脂肪酶Palatase 20000L对奶油中乳脂肪酶解的单因素研究,确定了5个影响乳脂肪酶脂解率的关键因素,其中选定酶添加量为0.25%(以底物干质量计),反应时间6h,并对底物添加量、酶解温度和pH值采用Box-Behnken试验设计,进行三因素三水平响应曲面分析,以脂解率为响应值建立二次多项回归模型,并验证模型的有效性。结果表明:乳脂肪酶解的最佳工艺条件为底物添加量83.3%、酶解温度51℃、pH8.2,在此条件下进行乳脂肪酶解重复实验,脂解率为28.77%。Response surface methodology was applied to optimize the enzymatic lipid hydrolysis of cream by lipase palatase 20000L.The optimum hydrolysis time and enzyme dosage were found to be 6 h and 0.25%（relative to the dry weight of the substrate）,respectively as demonstrated by preliminary investigations.Three other important hydrolysis conditions,substrate concentration,temperature and pH,were optimized by response surface analysis based on a three-level Box-Behnken experimental design to obtain maximum lipolysis efficiency.A quadratic polynomial regression model was established and validated.The optimal substrate concentration,temperature and pH were 83.3%,51 ℃ and 8.2,respectively.Lipid hydrolysis under the optimized conditions gave rise to the highest lipolysis efficiency of 28.77%.

关 键 词：脂肪酶Palatase 20000L 酶解 脂解率 响应面法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]