响应面法优化四角蛤蜊酶解工艺条件  

Optimization of Enzymatic Hydrolysis of Clam Mactra veneriformis by Response Surface Methodology

作　　者：陈冲[1] 郑杰[1] 于笛[1] 袁成玉[1] 

机构地区：[1]辽宁省海洋水产科学研究院,辽宁大连116023

出　　处：《水产科学》2013年第8期447-452,共6页Fisheries Science

基　　金：辽宁省海洋与渔业厅项目(201207)

摘　　要：为提高四角蛤蜊的利用率,采用木瓜蛋白酶对其软体部位进行酶解。在单因素试验的基础上,研究温度、pH和酶加量对酶解过程的影响,通过三因素三水平的Box-Behnken响应面分析法优化其酶解工艺条件。试验结果表明,所建立的响应面模型极显著(P<0.0001),可以较好的反映各因素与水解度之间的关系,且由模型得出木瓜蛋白酶酶解四角蛤蜊的最佳工艺参数为温度48℃、pH 7.2、酶加量3000U/g、料液比3∶100(g/mL)和时间3h,在此条件下水解度为37.05%,从而为四角蛤蜊的精深加工利用,尤其是天然海鲜调味料的开发提供科学依据。In order to improve the utilization of clam Mactra veneriformis, the enzymatic hydrolysis of the soft part by papain was carried out in this study. A three-variable, three-level central composite design with 16 runs was employed to optimize the hydrolysis parameters on the basis of one-factor-at-a-time experiments. The model established was subjected to analysis of variance to test the significance of various variables and response surface analysis was used to understand their pairwise interactive effects on the hydrolysis. The results showed that the established response surface model was very significant, and the optimal enzymatic hydrolysis parameters were determined to be temperature 48 ℃, pH 7.2, enzyme dose 3000 U/g, ratio of solid material to liquid 3 ： 100 （g/mL） and 3 h. Under these conditions, the degree of hydrolysis was conducted at a rate of up to 37.05%. This could provide theoretical foundation for the full use of the clam, especially for the development of seafood condiments.

关 键 词：四角蛤蜊 酶解 响应面法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]