响应面法优化中性蛋白酶水解扇贝裙边条件的研究  

Study on Hydrolysis Conditions of Scallop skirt with Neutral Protease Optimized by Response Surface Method

作　　者：王苏[1] 桑亚新[1] 王向红[1] 李荣乔 郑小娇[1] 崔玉琦[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国调味品》2014年第11期17-22,共6页China Condiment

基　　金：国家海洋公益性行业科研专项(201205031);河北省科技支撑计划(13273203D)

摘　　要：试验选取中性蛋白酶对扇贝裙边进行水解。在单因素试验的基础上,采用响应面法(RSM)考察主要因素对水解度(DH)的影响,并建立回归模型。试验结果表明中性蛋白酶的最佳酶解条件:加酶量23154U/g干物质,底物浓度为7%,温度49.1℃,pH 7.8,酶解时间为4h,在此条件下测得的水解率为50.420%,与预测值的相对误差为1.087%,预测模型与实际情况拟合较好。Scallop skirt is hydrolyzed with neutral protease.Based on the single factor experiment,the response surface methodology （RSM）is employed to investigate the main influence factors on the degree of hydrolysis （DH）to establish a regression model.The conditions of enzymic hydrolysis for scallop skirt are optimized by RSM as follows：substrate concentration of 7%,concentration of enzyme of 23154 （U/g dry matter）,hydrolysis temperature of 49.1 ℃,pH 7.8,hydrolysis time of 4 h,the optimized DH could reach 50.420%.The experimental values agree with those predicted from the regression model within a relative error of 1.087%,indicating a good fitness.

关 键 词：扇贝裙边 中性蛋白酶 响应面法 鲜味剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]