文章摘要
潘风光;侯力箫;王 莹;刘静波.双酶水解鸡副产物制备蛋白胨工艺的优化[J].中国食品学报,2019,19(8):105-111
双酶水解鸡副产物制备蛋白胨工艺的优化
  
DOI:
中文关键词: 鸡副产物  双酶水解  蛋白胨  二次通用旋转组合设计
英文关键词: chicken by-products  double enzyme hydrolysis  peptone  quadratic general rotary unitized design
基金项目:吉林省科技厅项目(20160622030JC)
作者单位
潘风光;侯力箫;王 莹;刘静波 吉林大学食品科学与工程学院营养与功能食品研究室长春130062 
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中文摘要:
      以鸡屠宰副产物为原料,采用单因素结合二次通用旋转组合设计优化蛋白胨制备工艺。以蛋白胨得率为指标,使用胰蛋白酶和碱性蛋白酶对鸡副产物做双酶解试验。采用二次通用旋转组合设计优化酶解工艺条件,通过DPS软件分析建立四元二次回归模型,确定各因素最优水平为双酶配比1.3 ∶ 1(质量比)、酶解温度54 ℃、酶解pH8.2、酶解时间3.4 h,该条件下蛋白胨得率的实测值为29.28%。
英文摘要:
      Based on the chicken by-products as raw materials, the preparation of peptone was optimized by the single factor combined with the quadratic general rotary unitized design. With the peptone yield as the index, using trypsin and alkaline protease to hydrolysis chicken by-products, and the enzyme solution was optimized by using quadratic general rotary unitized design. Established four yuan quadratic regression model with analysis of DPS software, and the optimal factors for the double enzyme ratio was 1.3 ∶ 1 (mass ratio), enzyme solution temperature was 54 ℃, enzyme solution pH was 8.2, enzymolysis time was 3.4 h. Under the condition, the actual peptone rate values was 29.28%.
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