| 应用响应面法酶解鲫鱼蛋白的研究 |
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| 引用本文： | 李健伟,刘学军. 应用响应面法酶解鲫鱼蛋白的研究[J]. 中国林副特产, 2010, 0(4): 20-22 |
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| 作者姓名： | 李健伟 刘学军 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,长春,130118 |
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| 摘 要： | 试验主要以水解度为指标,综合考虑加酶量、底物浓度、温度以及pH值对影响因素,通过响应面法筛选碱性蛋白酶水解鲫鱼蛋白最佳工艺条件。试验结果表明加酶量(E/S)为1.5%、底物浓度为1%、温度45℃、pH值为9.5。水解度为12.31%。
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| 关 键 词： | 鲫鱼 水解度 响应面 碱性 |
Application of Response Surface Methodology Study of Protein Digestion Crucian Carp |
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| Li Jianwei,Liu Xuejun. Application of Response Surface Methodology Study of Protein Digestion Crucian Carp[J]. Forest By-product and Speciality in China, 2010, 0(4): 20-22 |
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| Authors: | Li Jianwei Liu Xuejun |
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| Affiliation: | (Jilin Agricultural University,Food Science and Engineering,Changchun,130118) |
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| Abstract: | This experiment mainly the degree of hydrolysis as an index,considering the amount of enzyme,substrate concentration,temperature and pH value on the influencing factors,through the response surface method for screening protein,alkaline protease hydrolysis crucian carp optimum conditions.Experimental results show that the amount of enzyme（E / S） 1.5%,the substrate concentration of 1%,temperature 45 ℃,pH value of 9.5.The higher the degree of hydrolysis of 12.31%. |
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| Keywords: | Crucian carp Hydrolysis Response Surface |
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