响应面法优化鸡骨蛋白酶解工艺条件

Optimization of enzymatic hydrolysis conditions for chicken protein by response surface methodology

摘要: 以冰鲜鸡骨渣为原料,测定其营养成分。采用高压蒸煮的方法提取鸡骨蛋白,并采用复合蛋白酶对该蛋白进行酶解,以水解度和蛋白质提取率为测定指标,选定酶的添加量、水解温度和水解时间3个因素进行单因素实验;在此基础上,采用响应面法先建立数学模型,然后回归分析、模型评价,确定最佳酶解条件为加酶量1.5%、温度55℃、水解时间2.5 h,此时水解度为25.88%。

Abstract: Chicken bone protein,extracted from chicken bone residue was hydrolyzed by compound protease and the nutritional composition and content of the chicken bone residue were determined in this paper.In single factor experiment,enzyme concentration,hydrolysis temperature and time were selected to detect the better conditions for chicken bone protein hydrolysis with compound protease. Based on the results,by response surface methodology( RSM) and the mathematical model for hydrolysis conditions,the optimal hydrolysis conditions were obtained as: enzyme concentration 1.5%,hydrolysis temperature 55 ℃ and hydrolysis time 2.5 h,then the degree of hydrolysis could reach 25.88%.