响应面法优化复合酶酶解牡蛎蛋白的工艺研究

摘要

为提高牡蛎蛋白的利用率，以新鲜牡蛎为原料，采用水解蛋白酶与风味蛋白酶对新鲜牡蛎进行复合酶解，并利用响应面法对牡蛎酶解工艺参数进行优化。结果表明：牡蛎蛋白的最优酶解条件为，复合酶的加酶量为0.70%、pH6.87，酶解温度58.6℃，酶解时间为3.4 h。在此条件下，新鲜牡蛎酶解后的水解度最高，为40.71%。%In order to improve the utilization of oysters protein. Fresh oysters was used as raw material, The fresh oysters was hydrolyzed with proteolytic enzyme and flavourzyme. And then the Box-Behnken response surface method was used to optimize the combination of enzymatic hydrolysis process. Results showed that the best conditions for oysters proteolysis was the quantity of compound enzyme was 0.70%, pH 6.87, the enzyme hydrolysis temperature 58.6℃, the hydrolysis time was 3.4 h. Under this condition the hydrolysis degree was the highest, which was 40.71%.