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中国精品科技期刊2020
杨龙方, 桑卫国, 段清源. 响应面法优化鲣鱼褐色肉酶解工艺的研究[J]. 华体会体育, 2015, (12): 175-180. DOI: 10.13386/j.issn1002-0306.2015.12.028
引用本文: 杨龙方, 桑卫国, 段清源. 响应面法优化鲣鱼褐色肉酶解工艺的研究[J]. 华体会体育, 2015, (12): 175-180. DOI: 10.13386/j.issn1002-0306.2015.12.028
YANG Long-fang, SANG Wei-guo, DUAN Qing-yuan. Study on optimization of enzymatic hydrolysis conditions of dark flesh of Skipjack Tuna by response surface methodology[J]. Science and Technology of Food Industry, 2015, (12): 175-180. DOI: 10.13386/j.issn1002-0306.2015.12.028
Citation: YANG Long-fang, SANG Wei-guo, DUAN Qing-yuan. Study on optimization of enzymatic hydrolysis conditions of dark flesh of Skipjack Tuna by response surface methodology[J]. Science and Technology of Food Industry, 2015, (12): 175-180. DOI: 10.13386/j.issn1002-0306.2015.12.028

响应面法优化鲣鱼褐色肉酶解工艺的研究

Study on optimization of enzymatic hydrolysis conditions of dark flesh of Skipjack Tuna by response surface methodology

  • 摘要: 研究了碱性蛋白酶酶解鲣鱼褐色肉的工艺条件。在单因素实验的基础上,以初始p H、酶添加量、酶解温度和酶解时间为考察因素,以鲣鱼褐色肉酶解产物的还原能力为响应值,对碱性蛋白酶酶解鲣鱼背褐色肉的工艺条件进行优化。结果表明,以碱性蛋白酶酶解鲣鱼褐色肉,适宜的酶解条件为:初始p H9.9、酶添加量5183U/g、酶解温度49℃、酶解时间4.75h。在该条件下酶解液的还原能力为1.4308/OD700nm,与模型预测值1.4393/OD700nm接近。利用响应面分析法得到的鲣鱼褐色肉酶解工艺参数真实可靠,为鲣鱼褐色肉的开发利用、变废为宝提供了技术支持。 

     

    Abstract: Enzymatic hydrolysis conditions of Skipjack tuna dark flesh by Alcalase were investigated in this paper.Taking initial p H, enzyme dosage, hydrolysis temperature, hydrolysis time as factors and reducing power of hydrolysate as response, the enzymatic hydrolysis conditions of dark flesh were optimized based on single factor experiments. It turned out that the optimum hydrolytic conditions were Alcalase with a p H9.9, dosage of5183U/g, temperature 49℃ and hydrolysis for 4.75 h, and result in a reducing power of 1.4308/OD700 nmwhich was close to the predicted value 1.4393/OD700 nm. The parameters of skipjack dark flesh hydrolysate process by response surface methodology were more reliable, providing technique support for development and utilization of Skipjack dark flesh.

     

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