响应面法优化酸酶结合法水解牡蛎肽工艺

以牡蛎为原料,选用酸酶结合法对其进行深度酶解,以水解度指标,通过单因素实验考察了不同种类酸溶液、酸解pH、酸解温度、酸解时间、酶添加量、酶解pH、酶解温度和酶解时间对牡蛎深度酶解的影响,采用Box-Benhnken试验对牡蛎深度酶解工艺进行优化。结果表明:酸酶结合法水解牡蛎肽的最优工艺参数为:醋酸酸解、酸解pH4.5、酸解温度50℃、酸解5 h后,选择胰蛋白酶与风味蛋白酶(质量比为2:1)酶解、添加量0.75 g/kg、酶解pH10、酶解时间3 h、酶解温度60℃,在此条件下可得到水解度为36.25%±0.63%的牡蛎肽。

Optimization of Hydrolysis Process of Oyster Peptide by Acid-Enzyme Binding Method Based on Response Surface Methodology

Using oyster as raw material,deep hydrolysis was carried out by acid-enzyme binding method. The hydrolysis degree was used as index to investigate the effect of different kinds of acid solutions,acid hydrolysis pH,acid hydrolysis temperature,acid hydrolysis time,enzyme addition amount,enzymolysis pH,enzymolysis time on the enzymolysis by single factor test. The deep enzymatic hydrolysis process of oyster was optimized by Box-Benhnken experiment. The results showed that the optimal process parameters of oyster peptides by acid-enzyme binding were:Acetic acid hydrolysis,acid hydrolysis pH4.5,acid hydrolysis temperature 50℃ and acid hydrolysis 5 h,trypsinase-flavor protease(mass ratio 2:1),the amount of addition 0.75 g/kg,enzymolysis pH10,enzymolysis time 3 h,enzymolysis temperature 60℃. Under these conditions,the oyster peptide with a degree of hydrolysis of 36.25%±0.63% was obtained.