响应面法优化咸蛋清酶解工艺的研究

doi:10.3969/j.issn.1673-1689.2017.11.010

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响应面法优化咸蛋清酶解工艺的研究
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                        10.3969/j.issn.1673-1689.2017.11.010
                    
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中图分类号:TS253.2
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Optimization of Enzymatic Hydrolysis of Salted Egg White Using Method of Response Surface

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以咸鸭蛋蛋清为原料，在五种酶中选择出最合适的一种酶对其进行酶解，本研究中以水解度和多肽质量浓度为指标，首先通过单因素实验研究了酶的添加量、初始pH、酶解的温度和酶解的时间对咸蛋清水解效果的影响，其次采用响应面法优化了咸蛋清的酶解工艺，最后验证了最佳工艺条件下获得的咸蛋清酶解液的水解度。研究结果表明：咸蛋清稀释液利用木瓜蛋白酶酶解的最佳工艺条件是：加酶量为底物质量分数4%，初始pH 7.0，酶解温度60 ℃，此条件下测得水解度为 18.41%，可验证响应面优化的数学模型的正确性。

Abstract:

The salted egg white was used as raw material，the most appropriate enzyme was chosen from five kinds of enzymes to hydrolyze the salted egg white with two indexes：degree of hydrolysis（DH） and content of peptide（PC）. The impacts of enzyme amount，initial pH，temperature and time on DH and PC of enzymatic hydrolysis of the salted egg white were studied by single factor experiments. The response surface methodology was used to optimize the enzymatic hydrolysis technology and DH was certified under the condition. The optimal technological conditions were determined by this study as follows：papain was added with the concentration of 4%（E/S），the initial pH of the diluted salted egg white solution was better to adjusted to 4.0，and the hydrolysis reaction was conducted at 60 ℃ and under this condition DH was 18.41%，which can prove the validity of the mathematical model of the response surface optimization.

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孔玲,张慜,刘亚萍.响应面法优化咸蛋清酶解工艺的研究[J].食品与生物技术学报,2017,36(11):1189-1196.

KONG Ling, ZHANG Min, LIU Yaping. Optimization of Enzymatic Hydrolysis of Salted Egg White Using Method of Response Surface[J]. Journal of Food Science and Biotechnology,2017,36(11):1189-1196.

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在线发布日期: 2018-01-08
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