摘要
以猪皮为原料,采用Protamex复合蛋白酶水解,并对水解工艺进行优化。以水解度(DH)为评价指标,在对加酶量、底物浓度、pH、温度、时间五个单因素实验的基础上,采用Box-Benhnken响应面分析法,设计了3因素3水平实验,得到了猪皮酶解的最优条件为:pH6.3、温度53.2℃,加酶量2.65%,底物浓度15%,时间6h,在此条件下,猪皮水解度最高,可达到16.13%。
Hydrolysis conditions of pigskin by Protamex were studied and optimized by single factor and Box-Benhnken response surface methodology （RSM） using hydrolysis degree as evaluation index. Results showed that the optimum conditions of enzymatic hydrolysis of pigskin were as the following： pH 6.3, temperature 53.2 ℃, enzyme dosage 2.65%, substrate concentration 15.0%, and hydrolysis time 6 hours, under which the hydrolysis degree was 16.13%.
出处
《现代食品科技》
EI
CAS
2009年第9期1058-1060,共3页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(项目编号:29772009)
关键词
酶解
猪皮
水解度(DH)
优化
enzymatic hydrolysis
pigskin
hydrolysis degree
optimization
