文献类型：期刊文献

中文题名：响应面法优化波纹巴非蛤肌肉蛋白酶解工艺条件

英文题名：Optimization of enzymatic hydrolysis of Paphia undulta muscle protein by response surface methodology

作者：陈海燕[1];郑惠娜[1];曹文红[1];周春霞[1];章超桦[1];郝记明[1];张静[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),广东湛江524088

年份：2016

卷号：37

期号：15

起止页码：218

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家现代农业产业技术体系(CARS-48-07B);广东省高校重大科研项目培育计划(GDOU2013050245);广东省高等学校优秀青年教师培养计划(Yq2014005)

语种：中文

中文关键词：波纹巴非蛤;酶解;水解度;蛋白质回收率;响应面

外文关键词：Paphia undulta ; Enzymatic hydrolysis; degree of hydrolysis;protein recovery rate;response surface

中文摘要：波纹巴非蛤广泛分布于我国沿海地区,是一种高蛋白低脂肪的海洋蛋白资源。本研究以水解度、蛋白质回收率和感官评价为指标,选取动物水解蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶,采用单酶酶解和复合酶酶解波纹巴非蛤肌肉蛋白,综合指标筛选出最佳酶种类及酶解方法。并且以时间,液料比,加酶量为单因素,采用响应面优化酶解条件,确定最佳酶解工艺。研究结果表明:动物蛋白酶和风味蛋白酶按1∶1比例同时添加,酶解3 h后,酶解产物的水解度和蛋白质回收率分别达到22.29%±1.02%和79.95%±0.51%,感官评价总分为15.6,与其他酶解方式相比较好。通过单因素以及响应面优化,得到最佳酶解条件:加酶量1700 U/g,酶解时间3.5 h,液料比为3.4∶1。在此条件下,水解度为30.04%±0.64%,蛋白质回收率为81.46%±0.70%,与预测值水解度30.54%±0.137%和蛋白质回收率82.62%±0.092%无显著性差异(p>0.05)。感官评价综合得分为15.8,风味较好,研究结果为波纹巴非蛤肌肉蛋白的精深加工利用提供参考。

外文摘要：Paphia（ Paphia undulta）is widely distributed in the coastal areas of China.It is rich in protein and low fat. Enzymatic preparation conditions of Paphia undulta muscle protein was studied in the paper.According to the degree of hydrolysis, protein recov -ery rate and sensory evaluation as the index,the hydrolyzed animal protease, neutral protease, flavor protease and papain as hydrolyzed protease,and the best enzyme type and the enzymatic hydrolysis method was obtained by comprehensive index.And with the time, liquid ratio, quantity of enzyme as a single factor, the optimum conditions of enzymatic hydrolysis were determined by using response surface optimization.The results showed that after 3 hours of simultaneous addition by the ratio of 1：1 of animal protease and flavor protease enzymatic hydrolysis, the degree of hydrolysis and protein recovery rate of enzymatic hydrolysis product were 22.29% ±1.02% and ？9.95% ± 0.51% respectively,the total score of sensory evaluation was ]5.6, which was better compared with other enzymatic hydrolysis methods. Through the single factor and response surface optimization experiment, the optimized conditions were the quantity of enzyme of 1700 U/g, enzymolysis time of 3.5 h,liquid -solid ratio of 3.4： 1.Under this condition,the degree of hydrolysis was 30.04%± 0.64%, protein recovery rate of was 8].46% ± 0.70%, there was no significant difference （ p 〉 0.05 ） compared with the predicted value of the degree of hydrolysis and protein recovery rate which were 30.54% ±0.132% and 82.62%± 0.092%, respectively.The comprehensive score of sensory evaluation was 15.8 with a better flavor and the results provided a reference for the deep processing of Paphia undulate muscle protein.