Position: Home > Articles > Optimization of Enzymatic Hydrolysis of Chicken Breast Proteins by Response Surface Methodology
MEAT RESEARCH
2018
(11)
22-29
响应面法优化鸡胸肉蛋白酶解工艺
作 者：
安攀宇;赵珊;张淼;李燮昕;李维;王鑫
单 位：
四川旅游学院食品学院
关键词：
鸡胸肉蛋白;酶解;响应面分析;Box-Behnken设计
摘 要：
应用单因素试验和响应面分析法对复配蛋白酶的种类和复配蛋白酶水解鸡胸肉蛋白的工艺条件进行优化,选择复配蛋白酶比例(复合蛋白酶∶木瓜蛋白酶)、复配蛋白酶添加量、复配蛋白酶水解温度以及固液比4个因素,以鸡胸肉蛋白的水解度为评价指标,通过4因素3水平的Box-Behnken响应面分析法优化水解条件。结果表明:选择复合蛋白酶和木瓜蛋白酶进行复配,复合蛋白酶与木瓜蛋白酶复配比例3.24∶1、复配蛋白酶添加量2.16%、水解温度51.29℃、固液比1∶4.20。通过此工艺条件制得的鸡胸肉蛋白酶解液的水解度达到32.84%,验证实验水解度为(32.71±0.51)%,说明试验结果与软件优化结果相符,且制得的酶解液营养丰富,感观性状好,风味佳。
译 名：
Optimization of Enzymatic Hydrolysis of Chicken Breast Proteins by Response Surface Methodology
作 者：
AN Panyu;ZHAO Shan;ZHANG Miao;LI Xiexin;LI Wei;WANG Xin;College of Food Science, Sichuan Tourism College;
单 位：
AN Panyu%ZHAO Shan%ZHANG Miao%LI Xiexin%LI Wei%WANG Xin%College of Food Science, Sichuan Tourism College
关键词：
chicken breast proteins;;enzymatic hydrolysis;;response surface analysis;;Box-Behnken design
摘 要：
The selection of various proteases and their combinations for use in the enzymatic hydrolysis of chicken breast proteins and the optimization of process conditions were carried out using one-factor-at-a-time(OFAT) method and response surface methodology(RSM). A four-factor three-level Box-Behnken design was implemented involving protamex/papain ratio, enzyme dosage, temperature and solid/solvent ratio. The combination of protamex and papain at a ratio of 3.24:1 was selected as the best enzyme for the hydrolysis of chicken breast proteins. The optimal hydrolysis conditions were as follows: enzyme dosage 2.16%, temperature 51.29 ℃, and solid/solvent ratio 1:4.20. The predicted degree of hydrolysis under these conditions was 32.84%, which was in good agreement with the experimental value,(32.71 ± 0.51)%. The hydrolysate was very nutritious and had good sensory properties and flavor.
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