| 响应面分析法优化鸡骨泥酶解工艺条件的研究 |
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| 引用本文： | 吉喆媛,王昌禄,李风娟,王玉荣,陈勉华.响应面分析法优化鸡骨泥酶解工艺条件的研究[J].氨基酸和生物资源,2010,32(1):71-74. |
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| 作者姓名： | 吉喆媛 王昌禄 李风娟 王玉荣 陈勉华 |
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| 作者单位： | 食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457;食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457;食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457;食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457;食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 以鸡骨为原料,经风味蛋白酶、木瓜蛋白酶和中性蛋白酶酶解制备鸡骨泥酶解液。采用响应面分析法,通过考察酶解温度、pH和组合酶的配比对可溶性氮含量的影响来优化酶解工艺。结果表明,优化工艺条件为:酶解温度56℃,pH 6.2,风味酶、木瓜蛋白酶和中性蛋白酶配比为3.2:1:1。脂肪酸分析表明,酶解产物中不饱和脂肪酸质量分数约35%。
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| 关 键 词： | 鸡骨泥 酶解 响应面分析 脂肪酸 |
Study on Optimizations of the Enzymolysis Conditions of Chicken-Mashed Bone by Response Surface Method |
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| JI Zhe-yuan,WANG Chang-lu,LI Feng-juan,WANG Yu-rong,CHEN Mian-hua.Study on Optimizations of the Enzymolysis Conditions of Chicken-Mashed Bone by Response Surface Method[J].Amino Acids & Biotic Resources,2010,32(1):71-74. |
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| Authors: | JI Zhe-yuan WANG Chang-lu LI Feng-juan WANG Yu-rong CHEN Mian-hua |
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| Institution: | Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science & Technology;Tianjin 300457;China |
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| Abstract: | Chicken-mashed bone was used as experimental material and was hydrolyzed simultaneously by flavourzyme, papain and neutrase. The temperature, pH and the ratio of flavourzyme, papain and neutrase significantly influenced on the content of soluble nitrogen and optimized according to the response surface methodology. The optimal conditions were the temperature of 56℃, pH of 6.2 and the ratio of flavourzyme, papain and neutrase of 3.2:1:1. The analysis of fatty acid from hydrolyzed production showed that the content of unsaturated fatty acids was about 35%. |
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| Keywords: | chicken-mashed done enzymolysis response surface methodology fatty acid |
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