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| Optimization of Enzymatic Hydrolysis of Clam Mactra veneri f ormis by Response Surface Methodology |
| CHEN Chong,ZHENG Jie,YU Di,YUAN Cheng-yu |
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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 .
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Received: 25 August 2013
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