摘要
通过单因素实验考察了脂肪酶、乳化剂、反应温度、pH值、反应时间、酶添加量及摇床转速等影响鸡脂脂肪酶水解的因素.采用响应面分析法对反应温度、酶添加量、pH值和反应时间等工艺参数进行了优化研究.结果表明,二次多项式模型符合实验数据.反应获得较优酸值时反应参数条件为:温度46.6℃,加酶量0.5%,pH值6.4,反应时间4.33 h.
The factors which influence the enzymatic hydrolysis of chicken fat,including lipase,emulsifier,reaction temperature,pH,reaction time,enzyme loading and shaking rate,were investigated in this paper.Then response surface methodology（RSM） was applied to study the effect of temperature,enzyme loading,pH and reaction time on the hydrolysis process.The results showed that the second-order polynomial models fit the experimental data adequately.The hydrolysis parameters for the optimal acid value were obtained as follows,temperature of 46.6℃,enzyme amount of 0.5%,reaction pH of 6.4,reaction time of 4.33h.
出处
《北京工商大学学报（自然科学版）》
CAS
2010年第6期28-31,35,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
鸡脂
脂肪酶
响应面方法
酶解
chicken fat
lipase
response surface methodology
enzymatic hydrolysis
