食品科学2011，Vol.32Issue(14)：25-28,4.
响应面法优化中性蛋白酶提取牡蛎牛磺酸酶解工艺条件
Employing Response Surface Methodology to Optimize Process Conditions for Enzymatic Extraction of Taurine from Oyster Meat with Neutral Protease
摘要
Abstract
In this study, neutral protease hydrolysis was used to extract taurine from oyster meat and the extraction process was optimized. On the basis of one-factor-at-a-time experiments, a three-variable, three-level Box-Behnken experimental design coupled with response surface analysis was employed to explore the effects of enzyme dosage, pH and temperature on the extraction efficiency of taurine. The optimum hydrolysis conditions for taurine extraction were enzyme dosage 1300 U/g fresh meat, pH 7.5 and hydrolysis temperature 48 ℃, and the resulting extraction yield of taurine was 2.724 mg/g fresh meat.关键词
牡蛎/牛磺酸/响应面法/酶解Key words
oyster/taurine： response surface methodology/enzymolysis分类
轻工纺织引用本文复制引用
刘亚南,张志胜,佟海菊,孙克岩,宋欣..响应面法优化中性蛋白酶提取牡蛎牛磺酸酶解工艺条件[J].食品科学,2011,32(14):25-28,4.基金项目
国家海洋公益性行业科研专项 （）
