摘要为提高四角蛤蜊的利用率，采用木瓜蛋白酶对其软体部位进行酶解。在单因素试验的基础上，研究温度、pH和酶加量对酶解过程的影响，通过三因素三水平的Box-Behnken响应面分析法优化其酶解工艺条件。试验结果表明，所建立的响应面模型极显著（ P＜0．0001），可以很好的反映各因素与水解度之间的关系，且由模型得出木瓜蛋白酶酶解四角蛤蜊的最佳工艺参数为温度48℃、p H 7．2、酶加量3000 U/g、料液比3∶100（g/m L ）和时间3 h ，在此条件下水解度为37．05％，从而为四角蛤蜊的精深加工利用，尤其是天然海鲜调味料的开发提供理论依据。
Abstract：In order to improve the utilization of Clam M actra veneri f ormis ,the enzymatic hydrolysis of the soft part by papain was carried out in this study .A three-variable ,three-level central composite design with 16 runs was employed to optimize the hydrolysis parameters on the basis of one-factor-at-a-time experiments .The model established was subjected to analysis of variance to test the significance of various variables and response surface analysis was used to understand their pairwise interactive effects on the hydrolysis .The results showed that the established response surface model was very significant ,and the optimal enzymatic hydrolysis parameters were determined to be temperature 48 ℃ ,pH 7 .2 ,enzyme dose 3000 U/g-1 , ratio of solid material to liquid 3 ∶ 100 (g/mL-1 ) and 3 h . Under these conditions , the hydrolysis was at a rate of up to 37 .05% .This could provide theoretical foundation for the fully use of the clam ,especially for the development of seafood condiments .
收稿日期: 2013-08-25
引用本文:
陈冲,郑杰,于笛,袁成玉. 响应面法优化四角蛤蜊酶解工艺条件[J]. , 2013, (8): 447-452.
CHEN Chong,ZHENG Jie,YU Di,YUAN Cheng-yu. Optimization of Enzymatic Hydrolysis of Clam Mactra veneri f ormis by Response Surface Methodology. , 2013, (8): 447-452.
