渔业现代化

渔业现代化杂志

• 论文 • 上一篇    下一篇

响应面法优化鱿鱼皮酶解工艺研究

  

  1. （福建农林大学食品科学学院，福建 福州 350002）
  • 出版日期:2016-06-20 发布日期:2022-09-15
  • 通讯作者: 陈丽娇（1962—），女，教授，硕士生导师，研究方向：水产品精深加工及综合利用。E-mail:chenlijao@126.com
  • 作者简介:钟机（1990—），男，硕士研究生，研究方向：农产品加工技术。E-mail:zhongjilb@163.com
  • 基金资助:
    福建省福建农林大学高水平大学建设项目“海洋动物蛋白的深加工（61201404320）”

Optimization of hydrolysis conditions of squid skin by response surface methodology

  1. (College of Food Science, Fujian Agriculture and Forestry University, Fujian Fuzhou 350002, China)
  • Online:2016-06-20 Published:2022-09-15

PDF (PC)

摘要： 为研究木瓜蛋白酶酶解鱿鱼皮的最佳酶解条件，通过单因素试验研究了酶添加量、酶解时间和酶解温度对鱿鱼皮水解度的影响。结果显示，3个因素对鱿鱼皮水解度均有不同程度的影响。在单因素试验的基础上，以水解度为响应值，酶添加量、酶解时间和酶解温度为自变量，采用Box-Benhnken响应面法设计3因素3水平优化试验，通过响应面分析，建立了二次多项数学模型对酶解条件进行优化，获得木瓜蛋白酶酶解鱿鱼皮的最佳条件：酶添加量4 560 U/g，酶解时间3.2 h和酶解温度50 ℃。在该条件下木瓜蛋白酶酶解鱿鱼皮的水解度可达15.53%，与模型预测值基本一致。研究表明，通过响应面法获得的数学预测模型能较好地预测木瓜蛋白酶酶解鱿鱼皮的效果，试验结果为鱿鱼加工副产物高值化利用提供了参考。

关键词: 鱿鱼皮, 水解度, 酶解, 响应面

Abstract: To optimize the hydrolysis conditions of squid skin by papain, the effects of the papain dosage, hydrolysis time and hydrolysis temperature on the degree of hydrolysis (DH) were studied by single factor experiment. The results showed that all the three factors exerted certain influences on the DH. Then the Box-Benhnken response surface methods were performed, taking the dosage of protease, contact time and hydrolysis temperature as independent variables to the DH for its optimal response value. Through the response surface analysis, a quadratic polynomial mathematical model was established to optimize the hydrolysis conditions, and the optimal hydrolysis conditions were obtained as follows: dosage of protease should be 4560 U/g, hydrolysis time 3.2 h and hydrolysis temperature 50℃. Under these optimal conditions, the DH could reach up to 15.53%, which was basically consist with the predicted value by the model. The research shows that, the mathematical model obtained through response surface method can rather precisely predict the hydrolysis effect of papain for squid skin, and the research results provide reference for improving the utilization rate of by-products from squid processing.

Key words: squid skin, degree of hydrolysis, hydrolysis, response surface method