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Optimization of hydrolysis process of pinctadafucata by response surface method |
| WANG An-feng1,2,ZHAO Yong-qiang1,CHEN Sheng-jun1,*,LI
Lai-hao1,YANG Xian-qing1,WU Yan-yan1,YANG
Sao-ling1,CHEN Chun-sheng |
| (1.Key Laboratory
of Aquatic Product Processing, Ministry of Agriculture; National R&D Center
for Aquatic Product Processing; South China Sea Fisheries Research Institute,
CAFS, Guangzhou 510300, China)
(2. College of Food
Science and Technology, Shanghai Ocean University, Shanghai 201306, China) |
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Abstract Response surface method was used to optimize the hydroiysis conditions
of Pinctadafucata. The effects of the
dose of protease, liquid-material ratio, enzymolysis time and enzymolysis
temperature were investigated by degree of hydrolysis. The results showed that
the optimized conditions were as follows : 5680 U/g of the
amount of enzyme, liquid-material ratio 2.8:1(V：m), 6.5 h ofenzymolysis
time, 55 ℃ of the enzymolysis
temperature. Under this optimized
conditions, the degree of hydrolysis was 44.27±1.23% which was almost same with the
theoretical value. The hydrolysis process was simple, reliable, high hydrolysis
rate and could beapply to practical production .
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| Keywords
Pinctadafucata
enzymatic hydrolysis
response surface
method
hydrolysisdegree
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Issue Date: 30 November 2017
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| URL: |
| http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.014525 OR http://sf1970.cnif.cn/EN/Y2017/V43/I11/165 |
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2017,
Vol. 43