摘要
本文研究了以碱性蛋白酶酶解虾籽的工艺条件。采用响应面分析法,以虾籽酶解后氨基酸态氮含量为响应值,对碱性蛋白酶酶解虾籽的工艺条件酶解温度、酶解时间和初始pH值进行优化。结果表明:采用三因素三水平的响应面法,建立了氨基酸态氮含量与酶解条件的回归方程:Y(g·100mL-1)=0.47+0.036X1+0.017X2+0.029X3-2.500×10-3X1X2-0.010X1X3+0.023X2X3-0.036X12-0.023X22-0.026X32;在分析各因素显著性及其交互作用的基础上,得出虾籽酶解的适宜工艺条件为:酶解温度53℃,酶解时间4.7 h,初始pH值7.9,此时氨基氮含量为0.51±0.02 g·100 mL-1,与模型的预测值相近;虾籽酶解后天冬氨酸和谷氨酸含量超过呈味阈值,其中谷氨酸含量增加最多,由0.06 g·100 g-1增加到1.96 g·100 g-1,显著提高了虾籽酶解液的鲜味。
This article was about a means of enzymatic hydrolysis from Centropages mcmurridi（ commonly known as marine copepods） by alkaline protease. Based on the respond surface methodology（ RSM）, the conditions of temperature,time and initial pH were optimized. The results indicated that with 3 factors and 3 levels of RSM,the correlation between the amino nitrogen content and its enzymatic hydrolysis conditions was as follows： Y（ g·100 mL^- 1） = 0. 47 ＋ 0. 036X1＋ 0. 017X2＋ 0. 029X3- 2. 500 × 10- 3X1X2- 0. 010X1X3＋ 0. 023X2X3- 0. 036X1 2- 0. 023X2 2-0. 026X3 2. The appropriate parameters of enzymatic hydrolysis were temperature 53 ℃,time 4. 7 h,pH 7. 9. Under these conditions,the amino nitrogen was up to 0. 51 ± 0. 02 g·100 mL^- 1,confirming the model prediction. The levels of Asn and Glu exceeded their taste threshold in Centropages mcmurridi enzymatic liquid. Among these,Glu level increased up the most,from 0. 06 g·100 g^- 1to 1. 96 g·100 g^- 1. They greatly improved the flavor of Centropages mcmurridi enzymatic liquid.
出处
《核农学报》
CAS
CSCD
北大核心
2014年第5期876-882,共7页
Journal of Nuclear Agricultural Sciences
基金
国家自然基金(31201284)
浙江省大学生科技创新活动计划暨新苗人才计划项目(2013R405028)
关键词
虾籽
碱性蛋白酶
酶解
响应面法
游离氨基酸
Centropages mcmurridi
Alkaline protease
Enzymatic hydrolysis
Response surface method
Free amino acids
