【摘要】 采用响应面法优化牡蛎的复合酶水解工艺.结果表明:中性蛋白酶与风味蛋白酶按照2∶1复配,在水解温度40℃,水解时间5.68h,水解pH值7.0条件下,牡蛎蛋白水解度可达到32.24%,水解效果最优.验证试验表明,实际蛋白质的水解度与模型预测值相近,因此采用响应面法优化牡蛎酶解工艺,准确可靠.更多还原

【Abstract】 The response surface method was used to optimize the parameters of compound enzymatic hydrolysis in oyster(Crassostrea plicatula).The results showed that the best combination of neutrase and flavorzyme(2∶1) achieved a high degree of oyster hydrolysis(32.24%) under the optimal hydrolysis conditions of temperature 40 ℃,hydrolysis time 5.68 h and pH value 7.0.The predicted values were verified in a validation experiment.The response surface method proved to be accurate and highly efficient to optimize the enzymatic hydrolysis technology of protein from oyster.更多还原