中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
17-22
,共6页
王苏%桑亚新%王向红%李荣乔%郑小娇%崔玉琦
王囌%桑亞新%王嚮紅%李榮喬%鄭小嬌%崔玉琦
왕소%상아신%왕향홍%리영교%정소교%최옥기
扇贝裙边%中性蛋白酶%响应面法%鲜味剂
扇貝裙邊%中性蛋白酶%響應麵法%鮮味劑
선패군변%중성단백매%향응면법%선미제
Scallop skirt%neutral protease%response surface methodology%flavor enhancer
试验选取中性蛋白酶对扇贝裙边进行水解。在单因素试验的基础上,采用响应面法(RSM)考察主要因素对水解度(DH)的影响,并建立回归模型。试验结果表明中性蛋白酶的最佳酶解条件:加酶量23154 U/g 干物质,底物浓度为7%,温度49.1℃,pH 7.8,酶解时间为4 h,在此条件下测得的水解率为50.420%,与预测值的相对误差为1.087%,预测模型与实际情况拟合较好。
試驗選取中性蛋白酶對扇貝裙邊進行水解。在單因素試驗的基礎上,採用響應麵法(RSM)攷察主要因素對水解度(DH)的影響,併建立迴歸模型。試驗結果錶明中性蛋白酶的最佳酶解條件:加酶量23154 U/g 榦物質,底物濃度為7%,溫度49.1℃,pH 7.8,酶解時間為4 h,在此條件下測得的水解率為50.420%,與預測值的相對誤差為1.087%,預測模型與實際情況擬閤較好。
시험선취중성단백매대선패군변진행수해。재단인소시험적기출상,채용향응면법(RSM)고찰주요인소대수해도(DH)적영향,병건립회귀모형。시험결과표명중성단백매적최가매해조건:가매량23154 U/g 간물질,저물농도위7%,온도49.1℃,pH 7.8,매해시간위4 h,재차조건하측득적수해솔위50.420%,여예측치적상대오차위1.087%,예측모형여실제정황의합교호。
Scallop skirt is hydrolyzed with neutral protease.Based on the single factor experiment,the response surface methodology (RSM)is employed to investigate the main influence factors on the degree of hydrolysis (DH)to establish a regression model.The conditions of enzymic hydrolysis for scallop skirt are optimized by RSM as follows:substrate concentration of 7%,concentration of enzyme of 23154 (U/g dry matter),hydrolysis temperature of 49.1 ℃,pH 7.8,hydrolysis time of 4 h,the optimized DH could reach 50.420%.The experimental values agree with those predicted from the regression model within a relative error of 1.087%,indicating a good fitness.