响应面分析法优化广西北部湾南美白对虾虾头酶解工艺  

Optimization of the Enzymatic Hydrolysis of Shrimp Head of Penaeus vannamei in Beibu Gulf of Guangxi by Response Surface Methodology

作　　者：蓝尉冰[1,2,3] 张庆健 陈美花 韩鑫[1] LAN Wei-bing;ZHANG Qing-jian;CHEN Mei-hua;HAN Xin(Qinzhou University,Qinzhou 535099,China;GuangxiUniversity,Nanning 530004,China;Key Laboratory of Exploitation and High-value Utilization of Characteristic Seafood Resources in Beibu Gulf of Guangxi in Universities,Qinzhou 535099,China)

机构地区：[1]钦州学院,广西钦州535099 [2]广西大学,南宁530004 [3]广西北部湾特色海产品资源开发与高值化利用高校重点实验室,广西钦州535099

出　　处：《中国调味品》2019年第4期97-103,共7页China Condiment

基　　金：广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院)(2016ZB05);2016年度广西高校中青年教师基础能力提升项目(KY2016LX423);钦州学院青年科研基金项目(2013XJKY-48Q);广西北部湾海洋生物多样性养护重点实验室(钦州学院)自主项目(2015ZC06);国家自然科学基金项目(21768001)

摘　　要：试验以广西北部湾地区南美白对虾为原料,通过比较不同蛋白酶水解度筛选适合酶种,在单因素试验基础上采用响应面法优化广西北部湾地区南美白对虾虾头酶解最佳工艺参数及模型建立。结果表明:酶种筛选结果为碱性蛋白酶水解度最高,最佳工艺条件为料液比1∶2(g/mL)、加酶量0.83%、pH 7.96、酶解时间3.37h、酶解温度53℃。在此条件下,水解度可达43.88%±0.03%。模型为DH=-446.58375+64.67917A+51.97583B+35.03167C+7.38133D-1.25000BC-0.11875BD-33.47917A2-2.62792B2-3.01542C2-0.055967D2。为广西北部湾南美白对虾下脚料的利用提供了数据,可获得风味良好的虾调味料基液。Taking Penaeus vannamei in Beibu Gulf of Guangxi as the raw material,screen suitable enzymes by comparing the degree of proteolysis.Based on the single factor experiment,the response surface method is applied to optimize the enzymatic hydrolysis process and build a model.The results show that the best protease screening result is alkaline protease,and the best conditions are as follows:the ratio of material to liquid is 1∶2(g/mL),the amount of enzyme is 0.83%,the pH is 7.96,the time of enzymatic hydrolysis is 3.37 h,and the temperature of enzymatic hydrolysis is 53℃.Under these conditions,the degree of hydrolysis can reach 43.88%±0.03%.The model is DH=-446.58375+64.67917A+51.97583B+35.03167C+7.38133D-1.25000BC-0.11875BD-33.47917A^2-2.62792B^2-3.01542C^2-0.055967D^2.It provides data for the use of shrimp waste in Beibu Gulf of Guangxi and the base liquor of shrimp seasoning with good flavor is obtained.

关 键 词：广西北部湾 南美白对虾 模型 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]