作　　者： ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品科学》 2009年第18期44-49,共6页

摘　　要： 利用响应面法优化超声波辅助酶解合浦珠母贝肉的工艺条件。单因素试验研究超声波功率、温度、超声时间对水解度的影响,在此基础上,应用Box-Behnken中心组合设计建立数学模型,以水解度(DH)作为响应值,进行三因素三水平的响应面分析(Minitab)。结果表明,超声波辅助酶解合浦珠母贝肉的最佳工艺条件为:超声波功率160W、处理温度50℃、处理17min后,水解1h后产物水解度为31%,平均肽链长度3.2,与预测值的相对误差为0.5%。 Ultrasound pretreatment was applied to the subtilisin-catalyzed hydrolysis of Pinctada martensii muscle. The effects of four ultrasound treatment parameters such as working mode. Power, temperature and treatment time on degree of hydrolysis （DH） of Pinctada martensii muscle were investigated by single-factor method. Subsequently, response surface methodology （RSM） based on a three-level, three-variable Box-Behnken experimental design was employed to evaluate the interactive effects of three crucial variables including power, temperature and treatment time. A mathematical model for DH as a function of the three variables was established. The optimum ultrasound treatment parameters for the subtilisin-catalyzed hydrolysis of Pinctada martensii muscle were determined as follows： power 160 W and temperature 50 ℃ for an ultrasound treatment duration of 17 min. Under the conditions, the actual DH after 1 h hydrolysis was 31%, and the average peptide chain length was 3.2 bp. The relative error between the predicted and the actual values was only 0.5%.

关 键 词： 响应面法 超声波 合浦珠母贝肉 辅助酶解

领　　域： [轻工技术与工程] [轻工技术与工程]