响应面法优化鸡肉蛋白酶解工艺  

Optimized Proteolysis of Chicken Protein for Food Flavoring

作　　者：于亚辉 陈沁雯 李晓婷 方婷[1] YU Ya-hui;CHEN Qin-wen;LI Xiao-ting;FANG Ting(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建 福州 350002

出　　处：《福建农业学报》2020年第1期80-89,共10页Fujian Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31401597、31601393)。

摘　　要：【目的】采用双酶分步酶解方法优化鸡肉蛋白酶解工艺,为制备品质较佳的鸡肉香精提供技术参考。【方法】以动物蛋白酶与复合蛋白酶为目标酶,游离氨基酸、多肽含量为评价指标,在单因素试验的基础上,采用Plackett-Burman设计筛选出重要影响因素。接着采用最陡爬坡试验逼近最大响应区域,确定响应面优化试验中心点,最后选取游离氨基酸、多肽含量以及热反应产物风味评分3个指标为评价依据,采用Box-Behnken响应面优化法,探讨鸡肉蛋白双酶分步酶解工艺及其对制备鸡肉香精风味的影响,确定重要参数的最佳水平。【结果】总加酶量、总时长、固液比为主要影响因素,通过响应面及岭脊分析确定参数值分别为0.82%、7.26 h、1∶4.40,预测综合得分为89.41,实际得分88.97,模型可靠。【结论】通过多指标响应面法优化了鸡肉蛋白酶解条件,提高酶解效果,并制备出风味较佳的鸡肉香精。【Objective】 The stepwise enzymatic hydrolysis was applied to hydrolyze chicken protein for the preparation of a food flavoring ingredient with improved quality. 【Method】 An animal and a compound proteolytic enzyme were used to digest the chicken protein. Free amino acid and peptide contents in the hydrolyzed material were employed as the criteria to initially identify the critical process evaluation parameters based on a single factor Plackett-Burman design. A steepest ascent test was conducted to approximate the maximum response area and arrive at the center point in a response surface experiment.Then, according to the selected indicators for the Box-Behnken experiment, optimized process conditions were determined.【Result】 The selected indicators for the Box-Behnken optimization included the free amino acid and polypeptide contents as well as the flavor scores on the thermal reaction products of the hydrolyzed compounds. The optimal processing conditions were found to include the addition of 0.82% enzymes on the chicken protein substrate, a solid-liquid ratio of 1∶4.40, and a reaction duration of 7.26 h to achieve an actual composite evaluation score of 88.97 in comparison to the predicted 89.41. The method was deemed reliable. 【Conclusion】 The multi-indicator response surface method effectively optimized the enzymatic proteolysis process of chicken protein materials in producing a high quality flavoring ingredient for food applications.

关 键 词：双酶 分步酶解工艺 PLACKETT-BURMAN设计 响应面优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]