响应面法优化美味牛肝菌蛋白质的酶解工艺

Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology

摘要: 为提高美味牛肝菌的食用价值,在单因素实验的基础上,选取酶解时间、酶解温度和料液比为影响因素,以美味牛肝菌蛋白质的水解度作为响应值,通过三因素三水平的Box-Behnken响应面分析法优化美味牛肝菌酶解条件。结果表明,最佳工艺条件为酶解时间5 h、酶解温度50℃、料液比1∶36,在此条件下,蛋白质水解度达到47.37%。水解液富含多种营养物质,可进一步加工为美味牛肝菌调味品。

Abstract: In order to improve the edible value of Boletus edulis,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were studied on the basis of single factor experiment,a central composite design( CCD) involving 17 experiments of three variables( i.e.,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio) at three levels combined with response surface methodology was employed to attain the highest degree of hydrolysis( DH).When the optimal hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were 5 h,50 ℃,1 ∶ 36,respectively.Under these conditions,the degree of hydrolysis was 47.37%. The hydrolysate was rich in many nutrients,and it could be used for condiment.