摘要
为了更好的利用酱渣中残留的蛋白质物质,设计利用碱性蛋白酶酶解酱渣。利用响应面分析法(RSM)优化碱性蛋白酶酶解酱渣的条件参数。在pH、温度、料水比、酶加量、酶解时间单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计,选择影响较大的三个因素开展响应面分析。通过De-sign-Export软件分析得到回归模型并进行方差分析,得到最优工艺参数是:酶解pH 10.03,温度47.20℃,料水比1∶3.39,酶加量200U/g。在优化工艺参数条件下测得的蛋白水解度为4.45%,与理论预测值相对误差仅0.45%,说明回归方程与实际情况拟合较好。最优酶解条件的蛋白水解度较对照(2.86%)提高了55.59%。
In order to make better use of residual protein substances in soy sauce slag, designs using alkali protease zymolysing sauce slag. Using response surface method（RSM）opt molysing sauce slag conditions parameters. On the basis of single factor as pH mize alkali protease zytemperature, the ratio of material to water, enzyme added amount and enzymatic hydrolysis time experiments, according to center combination （Box - Benhnken） test design, select the more influenced three factors launch response surface analysis. Through analysis of Design-Export software get the regression model and also launch the analysis of variance, obtain the optimal parameters is. pH value 10.03 , temperature 47.20 ℃, the ratio of material to water 1 ： 3.39, enzyme added amount 200 U/g. Under these conditions, the hydrolysis degree is 4.45 %, The experimental values agree with those predicted value from the regression model with a relative error of 0.45%, indicating a good fitness. The hydrolysis degree improved 55.59% than with contrast.
出处
《中国调味品》
CAS
北大核心
2011年第12期38-43,共6页
China Condiment
基金
研究生科技创新项目(1110XJ1510092)
关键词
酱渣
碱性蛋白酶
蛋白水解度
响应面
soy sauce slag
alkali protease
protein hydrolysis degree,response surface method
