摘要
采用Plackett-Burman(PB)试验、最陡爬坡试验和中心组合设计法对木瓜蛋白酶和风味蛋白酶复合酶解罗非鱼鱼头鱼排酶解工艺进行优化。首先,采用Plackett-Burman设计从影响酶解效果的6因素中筛选出水解时间、固液比2个显著影响因素,在此基础上,通过最陡爬坡试验逼近最大水解度区域,然后通过中心组合设计试验对显著因素进行优化。得出最佳工艺条件为水解时间4h、固液比1:6.25(g/mL),温度45℃、自然pH值、酶用量0.3%、复合酶(风味蛋白酶:木瓜蛋白酶比例)1:3,酶解条件优化后实验测得罗非鱼鱼头鱼排的水解度为22.38%,与预测值21.50%接近。说明本优化工艺具有可行性。
The enzymatic hydrolysis of tilapia waste by flavourzyme combined with papain was optimized by combinedly using Plackett Burman（PB） design,steepest ascent design and central composite design.Firstly,PB design was applied to identify hydrolysis time and solid-to-liquid ratio as the most significant of 6 factors influencing the hydrolysis degree of tilapia waste.Then the center points of the two factors were determined based on steepest ascent design.Finally,the optimization of the two factors was carried out by using central composite design.The results showed that the optimal hydrolysis conditions were as follows： solid-to-liquid ratio 1：6.25,hydrolysis temperature 45 ℃,hydrolysis time 4 h,enzyme dosage 0.3% and the ratio of flavourzyme to papain 1：3.Under such conditions,the experimental degree of hydrolysis was 22.38%,which was in good agreement with the predicted one of 21.50%.In conclusion,the optimized process has good reliability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期1-5,共5页
Food Science
基金
国家农业科技成果转化资金项目(2010GB23260577)
国家现代农业产业技术体系项目(CARS-49)
广东省科技计划项目(009A020700004)
