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Food and Fermentation Industries    2017, Vol. 43 Issue (11) : 165-     DOI: 10.13995/j.cnki.11-1802/ts.014525
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(Vm), 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 .
Keywords Pinctadafucata      enzymatic hydrolysis      response surface method      hydrolysisdegree     
Issue Date: 30 November 2017
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