食品工业科技2017，Vol.38Issue(18)：99-104,6.DOI:10.13386/j.issn1002-0306.2017.18.020
响应曲面法优化云南武定鸡胸肉酶解工艺
Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology
摘要
Abstract
The 150 days old castrated hen breasts in Yunnan Wuding were used as material,the degree of hydrolysis(DH) was analyzed,based on the results of the single-factor tests,the optimal hydrolysis condition for chicken breast hydrolyzed by papain and neutral protease was obtained through the Box-Behnken methodology.The results showed that the model was highly significant(p ＜ 0.0001),and the lack of fit was not significant (p =0.1441 ＞ 0.05),R2 =0.9919,R2adj =0.9815.The optimal enzymolysising process was as follows:papain and neutral protease were mixed and added at the same time,papain and neutral protease was 0.27 ％ and 0.13 ％ respectively,temperature 54.3 ℃,pH6.8,after 5 h under the above reaction conditions,the DH reached 36.03％ ±0.31％,agreed with the predicted value 36.26％.Therefore,the model has a good fit result and provides reference for practical application.关键词
武定鸡/鸡胸肉/水解度Key words
Wuding chicken/chicken breast/degree of hydrolysis分类
轻工纺织引用本文复制引用
宋武刚,王桂瑛,程志斌,谷大海,徐志强,朱仁俊,廖国周..响应曲面法优化云南武定鸡胸肉酶解工艺[J].食品工业科技,2017,38(18):99-104,6.基金项目
云南特色资源风味调料产品开发及产业化(2013IB010) （2013IB010）
云南省科技计划项目重大科技专项(2016ZA008). （2016ZA008）
