文献类型：期刊文献

中文题名：响应面法优化南美白对虾虾头自溶工艺的研究

英文题名：Optimization of Autolysis Technology of Penaens Vannamei Head Using Response Surface Methodology

作者：曹文红[1];章超桦[1];洪鹏志[1];吉宏武[1]

机构：[1]广东海洋大学食品科技学院

年份：2009

卷号：9

期号：1

起止页码：158

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD、、Scopus、北大核心2008、CSCD_E2011_2012、北大核心、CSCD

基金：国家科技支撑计划项目(No.2007BAD29B09)

语种：中文

中文关键词：南美白对虾;虾头;自溶;响应面法;水解度

外文关键词：Penaens vannamei Shrimp head Autolysis Response surface methodology Degree of hydrolysis

中文摘要：目的:分析南美白对虾虾头的一般营养成分,利用自溶作用回收南美白对虾虾头中的蛋白质等营养成分,对自溶工艺参数进行优化。方法:采用AOAC(1990)推荐的常规成分分析法分析虾头的基本营养成分,通过响应面法的中心组合设计优化虾头自溶工艺参数。结果:南美白对虾虾头含粗蛋白14.1%、灰分4.66%、粗脂肪1.86%、非蛋白氮693mg/100g。建立了虾头自溶水解度与pH、温度和底物浓度之间的二次回归模型,即:Y=41.6+2.08X1-0.18X2+1.28X3-1.11X1X2+0.53X1X3-0.48X2X3-2.06X12-0.54X22-1.83X32。优化后的最佳自溶条件为:pH7.85、温度50℃、底物浓度23g/100mL,在该条件下自溶反应3h完成,水解度达45.06%。结论:南美白对虾虾头是一种高蛋白、低脂肪,富含矿物质和呈味物质的食物原料。虾头内含有丰富的内源酶,在一定的条件下可发生自溶。利用响应面试验设计可建立水解度和虾头自溶各因素之间的关系,优化自溶工艺参数。

外文摘要：Objective： To investigate the general nutritional composition of Penaens Vannamei head, recover the protein and other nutrients by autolysis method and optimize the autolysis technology. Methods： The methods recommended by AOAC （1990） were used to determine the basic nutrients. Response surface methodology （RSM） was used to optimize the autolysis parameters. Results： The crude protein content was 14.1%, the ash content was 4.66%, the crude lipid content was 1.86%, and the non-protein nitrogen content was 693 mg/100 g. The behavior of the system was explained by the following quadratic equation between DH and the factors （pH,temperature and substrate concentration）：Y=41.6＋ 2.08X1-0.18X2＋1.28X3-1.11X1X2＋0.53X1X3-0.48X2X3-2.06X1^2-0.54X2^2-1.83X3^2. The optimum autolysis condition was extracted based on the equation： pH 7.85, 50 ℃ and substrate concentration 23 g/100mL. Under the optimum condition the autolysis tended to be finished within 3 h, with the degree of hydrolysis being up to 45.06%. Conclusion： Penaens Vannamei head was rich in protein, minerals and taste components with low fat content. The head contain plenty of endogenous enzymes. Under certain conditions they will hydrolyze the tissues spontaneously. Response surface methodology could establish a quadric regression between DH and the factors which fits well with the actual autolysis procedure and the optimum autolysis parameters could be obtained.