| 响应面法优化虾壳酶解的工艺 |
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| 引用本文： | 吴求林,郑宝东.响应面法优化虾壳酶解的工艺[J].福建农林大学学报(自然科学版),2011,40(1):80-84. |
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| 作者姓名： | 吴求林 郑宝东 |
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| 作者单位： | 吴求林,WU Qiu-lin(福建农林大学食品科学学院,福建,福州,350002;福州市食品工业研究所,福建,福州,350013);郑宝东,ZHENG Bao-dong(福建农林大学食品科学学院,福建,福州,350002) |
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| 摘 要： | 以水解度为指标,采用响应面法对虾壳酶解工艺进行了优化;根据Box-Behnken中心组合试验设计原理,选取酶解温度、酶添加量、酶解时间3因素3水平进行中心组合试验,建立水解度的二次回归方程,通过响应面分析得到优化组合条件:酶解温度53℃、酶添加量0.85%、酶解时间3.5 h,此条件下虾壳的水解度达到最大值.该条件下虾...
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| 关 键 词： | 水解度 虾壳 酶解 响应面法 |
Optimization of enzymatic hydrolysis techniques for shrimp shell processing by response surface analysis |
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| WU Qiu-lin,ZHENG Bao-dong.Optimization of enzymatic hydrolysis techniques for shrimp shell processing by response surface analysis[J].Journal of Fujian Agricultural and Forestry University,2011,40(1):80-84. |
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| Authors: | WU Qiu-lin ZHENG Bao-dong |
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| Institution: | WU Qiu-lin1,2,ZHENG Bao-dong1(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China,2.Fuzhou Institute of Food Industry,Fujian 350013,) |
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| Abstract: | Degree of hydrolysis was designed as target index.Response surface analysis(RSA) was applied to optimize the conditions of enzymatic hydrolysis for shrimp shell processing.According to the principle of Box-Behnken central composite design,enzymatic hydrolysis temperature,enzyme dosage and enzymatic hydrolysis time were chosen as factors,and a three-factor and three level central composite design was adopted to establish a quadric regression equation for describing the degree of enzymatic hydrolysis.By respo... |
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| Keywords: | degree of hydrolysis shrimp shell enzymatic hydrolysis response surface analysis |
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