响应面法优化复合蛋白酶水解鸡肉蛋白工艺研究

为得到更好的肉味香精前体物，采用复合蛋白酶对鸡肉蛋白进行水解研究，应用响应面分析法对水解条件进行优化。选用温度、pH 值、液固比和水解时间4 个反应因素，以蛋白质的水解度为评价指标，在单因素工艺试验的基础上，通过四因素三水平的Box-Behnken 响应面分析法优化鸡肉蛋白质的水解条件。结果表明，最优水解条件为温度51.13℃、水解pH6.99、液固比2.85:1(mL/g)、水解时间5.22h，在此水解条件下，水解度可达到35.22%。验证实验水解度为(35.09 ± 0.51)%，表明实验结果与软件优化结果相符。

Optimization of Compound Protease Hydrolysis for Chicken Protein through Response Surface Methodology

In order to obtain better precursor of meat flavors, chicken protein was hydrolyzed by compound proteases to produce active peptides. The effect of hydrolysis temperature, pH, liquid-solid ratio and hydrolysis time on hydrolysis degree was explored to optimize the hydrolysis conditions of chicken protein through Box-Benhnken response surface analysis on the basis of single-factor experiments.The optimal hydrolysis temperature, pH, liquid/solid ratio and hydrolysis time were found to be 51.13 ℃, 6.99, 2.85:1 and 5.22 h, respectively. Under these optimal hydrolysis conditions, the predicted hydrolysis degree was 35.22%, which was consistent with the average of three replicates of (35.09 ± 0.51)% obtained in the validation experiments.