响应曲面法优化中华鲎卵蛋白多肽制备工艺  

Optimization Process of Preparation of Polypeptides from Tachypleus Tridentatus Egg by Response Surface Methodology

作　　者：戴梓茹[1] 张晨晓[1] 林美芳[1] 李全[1] 利世辉 

机构地区：[1]钦州学院食品工程学院,广西北部湾特色海产品资源开发与高值化利用重点实验室,广西钦州535011

出　　处：《食品研究与开发》2016年第20期54-59,共6页Food Research and Development

基　　金：广西高校科研项目(LX2014453)

摘　　要：以中华鲎卵蛋白为试验材料,以蛋白质水解度为考核指标,通过单因素试验和响应曲面法优化中华鲎卵蛋白酶解的工艺条件。结果表明,中华鲎卵蛋白的最佳酶解条件为:酶解时间7 h,酶解温度45℃,酶解pH 11.0,加酶量30 000 U/g,液料比70∶1(m L/g),在此条件下中华鲎卵蛋白水解度可达32.60%。Using hydrolysis degree of protein as an index,the hydrolysis effects and conditions of tachypleus tridentatus egg protein were optimization by single factor and response surface methodology. The results showed that the optimal hydrolysis conditions were hydrolysis time of 7 h,hydrolysis temperature of 45 ℃,hydrolysis p H of 11.0,enzyme addition amount of 30 000 U/g,and hydrolysis liquid-solid ratio of 70 ∶ 1（m L/g）. Under the optimal hydrolysis conditions,the degree of hydrolysis reached 32.60 %.

关 键 词：中华鲎卵 酶解 多肽 响应曲面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS201.2[轻工技术与工程—食品科学与工程]