食品工业科技2018，Vol.39Issue(10)：117-121,127,6.DOI:10.13386/j.issn1002-0306.2018.10.022
Box-Behnken法优化双酶协同水解牡蛎蛋白工艺
Employing Box-Behnken to optimize the preparation of enzymatic hydrolysate of oyster
摘要
Abstract
In order to obtain high quality oyster protein hydrolysate,the optimization of the hydrolysis of oyster protein with neutral protease and flavor protease was studied by Box-Behnken analysis.It showed the optimal conditions of enzyme solutions were temperature 51.7 ℃,enzyme addition 4.7％,pH7.4,addition ratio 1∶ 1,time 3 h,ratio of material and water 1∶6,the amount of amino nitrogen was 8.197 mg/g,closed to the theoretical value,indicating that the optimization results were good.By the content of serine,histidine and arginine in the hydrolysate was higher,and taurine was also contained.The percentage of essential amino acids in the hydrolysate basically met the standard amino acid model of WHO/FAO,provide a scientific basis for further development and utilization of oyster enzymolysis solution.关键词
牡蛎/Box-Behnken分析法/酶解Key words
oyster/Box-Behnken analysis/enzymolysis分类
轻工纺织引用本文复制引用
高雅鑫,杨森,李雨恬,李点,魏枭雄,淑英,张志胜..Box-Behnken法优化双酶协同水解牡蛎蛋白工艺[J].食品工业科技,2018,39(10):117-121,127,6.基金项目
河北省大学生创新创业训练项目国家级(201610086001). （201610086001）
