响应面分析法优化广西北部湾南美白对虾虾头酶解工艺
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摘要
试验以广西北部湾地区南美白对虾为原料,通过比较不同蛋白酶水解度筛选适合酶种,在单因素试验基础上采用响应面法优化广西北部湾地区南美白对虾虾头酶解最佳工艺参数及模型建立。结果表明:酶种筛选结果为碱性蛋白酶水解度最高,最佳工艺条件为料液比1∶2(g/mL)、加酶量0.83%、pH 7.96、酶解时间3.37h、酶解温度53℃。在此条件下,水解度可达43.88%±0.03%。模型为DH=-446.58375+64.67917A+51.97583B+35.03167C+7.38133D-1.25000BC-0.11875BD-33.47917A2-2.62792B2-3.01542C2-0.055967D2。为广西北部湾南美白对虾下脚料的利用提供了数据,可获得风味良好的虾调味料基液。
Taking Penaeus vannamei in Beibu Gulf of Guangxi as the raw material,screen suitable enzymes by comparing the degree of proteolysis.Based on the single factor experiment,the response surface method is applied to optimize the enzymatic hydrolysis process and build a model.The results show that the best protease screening result is alkaline protease,and the best conditions are as follows:the ratio of material to liquid is 1∶2(g/mL),the amount of enzyme is 0.83%,the pH is7.96,the time of enzymatic hydrolysis is 3.37 h,and the temperature of enzymatic hydrolysis is53℃.Under these conditions,the degree of hydrolysis can reach 43.88% ±0.03%.The model is DH=-446.58375+64.67917 A+51.97583 B+35.03167 C+7.38133 D-1.25000 BC-0.11875 BD-33.47917 A2-2.62792 B2-3.01542 C2-0.055967 D2.It provides data for the use of shrimp waste in Beibu Gulf of Guangxi and the base liquor of shrimp seasoning with good flavor is obtained.
Taking Penaeus vannamei in Beibu Gulf of Guangxi as the raw material,screen suitable enzymes by comparing the degree of proteolysis.Based on the single factor experiment,the response surface method is applied to optimize the enzymatic hydrolysis process and build a model.The results show that the best protease screening result is alkaline protease,and the best conditions are as follows:the ratio of material to liquid is 1∶2(g/mL),the amount of enzyme is 0.83%,the pH is7.96,the time of enzymatic hydrolysis is 3.37 h,and the temperature of enzymatic hydrolysis is53℃.Under these conditions,the degree of hydrolysis can reach 43.88% ±0.03%.The model is DH=-446.58375+64.67917 A+51.97583 B+35.03167 C+7.38133 D-1.25000 BC-0.11875 BD-33.47917 A2-2.62792 B2-3.01542 C2-0.055967 D2.It provides data for the use of shrimp waste in Beibu Gulf of Guangxi and the base liquor of shrimp seasoning with good flavor is obtained.
引文
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[25]Phuong P T D,Minh N C,Cuong H N,et al.Recovery of protein hydrolysate and chitosan from black tiger shrimp(Penaeus monodon)heads:approaching a zero waste process[J].Journal of Food Science&Technology,2017,54(7):1-7.
[26]Gohel S D,Singh S P.Cloning and expression of alkaline protease genes from two salt-tolerant alkaliphilic actinomycetes in E.coli[J].International Journal of Biological Macromolecules,2012,50(3):664-671.
[27]Ghazi A,Therisod H,Shechter E.Comparison of lactose uptake in resting and energized Escherichia coli cells:high rates of respiration inactivate the lac carrier[J].Journal of Bacteriology,1983,154(1):92-103.
[2]唐东东.预计近年对虾内销市场容量为200万t[J].当代水产,2010(4):44-47.
[3]Gómez-Ríos D,Barrera-Zapata R,Ríos-Estepa R.Comparison of process technologies for chitosan production from shrimp shell waste:a techno-economic approach using aspen plus[J].Food&Bioproducts Processing,2017,10(3):49-57.
[4]Mao X,Guo N,Sun J,et al.Comprehensive utilization of shrimp waste based on biotechnological methods:a review[J].Journal of Cleaner Production,2017,14(3):814-823.
[5]张爱军,沈继红.龙虾的综合加工利用[J].中国资源综合利用,2005(9):35-36.
[6]Ifuku S.Chitin and chitosan nanofibers:preparation and chemical modifications[J].Molecules,2014,19(11):18367-18380.
[7]Coward-Kelly G,Agbogbo F K,Holtzapple M T.Lime treatment of shrimp head waste for the generation of highly digestible animal feed[J].Bioresource Technology,2006,97(13):1515-1520.
[8]Sánchez-Camargo A P,Meireles MA,Lopes B L F,et al.Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste(Farfantepenaeus paulensis)[J].Journal of Food Engineering,2011,102(1):87-93.
[9]Robertoe A,Isabel G L.Amino acid profile and enhancement of the enzymatic hydrolysis of fermented shrimp carotenoproteins[J].Food Chemistry,2009,112(2):310-315.
[10]Amado I R,Vázquez J A,Murado M A,et al.Recovery of astaxanthin from shrimp cooking wastewater:optimization of astaxanthin extraction by response surface methodology and kinetic studies[J].Food&Bioprocess Technology,2014,8(2):1-11.
[11]Tsubaki S,Azuma J.Total fractionation of green tea residue by microwave-assisted alkaline pretreatment and enzymatic hydrolysis[J].Bioresource Technology,2013,131(3):485-491.
[12]Sowmya R,Ravikumar T M,Vivek R,et al.Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate[J].Journal of Food Science&Technology,2014,51(11):3199-3207.
[13]GB 5009.3-2016,食品中水分的测定[S].
[14]GB 5009.4-2016,食品中灰分的测定[S].
[15]Wei F S,Li C H,Dai M,et al.Improvement of soxhlet extraction used for determination of crude lipids content of marine microalgae[J].Journal of Shanghai Ocean University,2011,20(4):619-623.
[16]Ma Y,Sun X,Wang L.Study on optimal conditions of alcalase enzymatic hydrolysis of soybean protein isolate[J].Advance Journal of Food Science&Technology,2015,9(2):154-158.
[17]MalachováA,tockováL,Wakker A,et al.Critical evaluation of indirect methods for the determination of deoxynivalenol and its conjugated forms in cereals[J].Analytical&Bioanalytical Chemistry,2015,407(20):6009-6020.
[18]Ni J,Teng N,Chen H,et al.Hydrolysis behavior of regenerated celluloses with different degree of polymerization under microwave radiation[J].Bioresource Technology,2015,191:229-233.
[19]隋伟,张连富.酶解虾加工下脚料工艺的研究[J].中国调味品,2005(12):54-57.
[20]姜震,余顺火,王荣,等.酶解法提取龙虾废弃物中蛋白质的工艺研究[J].现代食品科技,2009,25(2):185-187.
[21]高翔,王蕊,张嫚.龙虾副产物水解蛋白酶的筛选[J].食品工业科技,2008,29(8):199-201.
[22]Su G,Feng D,Huang S Q,et al.Optimization of magnetic field-assisted ultrasonication for the disintegration of waste activated sludge using Box-Behnken design with response surface methodology[J].Ultrasonics Sonochemistry,2017,38:9-18.
[23]张祥刚,周爱梅,林晓霞,等.南美白对虾虾头、虾壳化学成分的对比研究[J].现代食品科技,2009,25(3):224-227.
[24]Lee K P.Sex-specific differences in nutrient regulation in a capital breeding caterpillar,Spodoptera litura(Fabricius).[J].Journal of Insect Physiology,2010,56(11):1685-1695.
[25]Phuong P T D,Minh N C,Cuong H N,et al.Recovery of protein hydrolysate and chitosan from black tiger shrimp(Penaeus monodon)heads:approaching a zero waste process[J].Journal of Food Science&Technology,2017,54(7):1-7.
[26]Gohel S D,Singh S P.Cloning and expression of alkaline protease genes from two salt-tolerant alkaliphilic actinomycetes in E.coli[J].International Journal of Biological Macromolecules,2012,50(3):664-671.
[27]Ghazi A,Therisod H,Shechter E.Comparison of lactose uptake in resting and energized Escherichia coli cells:high rates of respiration inactivate the lac carrier[J].Journal of Bacteriology,1983,154(1):92-103.