食品与发酵工业2017，Vol.43Issue(11)：165-171,7.DOI:10.13995/j.cnki.11-1802/ts.014525
响应面法优化合浦珠母贝肉水解工艺
Optimization of hydrolysis process of pinctada fucata by response surface method
摘要
Abstract
Response surface method was used to optimize the hydroiysis conditions of Pinctada fucata.The effects of the dose of protease,liquid-material ratio,enzymolysis time and enzymolysis temperature were investigated by hydrolysis degree.The results showed that the optimized conditions were as follows:5 680 U/g of the amount of enzyme,liquid-material ratio 2.8∶1 (mL∶ g),enzymolysis for 6.5 h at 55 ℃.Under the above optimized conditions,the degree of hydrolysis was (44.27 ± 1.23) ％,which was almost the same with the theoretical value.The hydrolysis process was simple,reliable,with high hydrolysis rate.It can guide industrial production.关键词
合浦珠母贝肉/酶解/响应曲面法/水解度Key words
Pinctada fucata/enzymatic hydrolysis/response surface method/hydrolysis degree引用本文复制引用
王安凤,赵永强,陈胜军,李来好,杨贤庆,吴燕燕,杨少玲,李春生..响应面法优化合浦珠母贝肉水解工艺[J].食品与发酵工业,2017,43(11):165-171,7.基金项目
广东省海洋渔业科技与产业发展专项(Z2014001,Z2015007,Z2015008,A201501C08) （Z2014001,Z2015007,Z2015008,A201501C08）
广东省公益研究与能力建设专项(2014A020217009) （2014A020217009）
广东省自然科学基金项目(2016A030313144) （2016A030313144）
中央级公益性科研院所基本科研业务费专项资金项目(2014TS25) （2014TS25）
