响应面法优化高压脉冲电场辅助酶解河蚌肉工艺
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摘要
为研究河蚌肉酶解制备复合调味料工艺,采用高压脉冲电场辅助酶解,提高氨基态氮得率。以水解度为检测指标,通过单因素试验研究复合酶种类、温度、反应时间、pH值、酶类配比、酶添加量、液料比、脉冲数和电场强度对水解度的影响;在单因素试验基础上,采用响应曲面法优化高压脉冲电场辅助酶解河蚌肉工艺。结果表明:酶解河蚌肉的最佳条件为木瓜蛋白酶、风味蛋白酶质量比1.71∶1、酶添加量1.6%、温度50℃、反应时间4.5 h、pH值6.74、电场强度18.85 kV/cm、液料比50(V/m)、脉冲数8,最终水解度为42.75%,水解度较对照组(36.23%)提高18.0%。
High-voltage pulsed electric field-assisted enzymatic hydrolysis was applied to the preparation of composite seasoning from freshwater mussel meat for improve yield of amino nitrogen. The effects of enzyme types and combinations,temperature, reaction time, pH value, enzyme dosage, solid-to-liquid ratio, pulse number and electric ?eld intensity on the degree of hydrolysis were investigated by one-factor-at-a-time method. Subsequently, the selected variables were optimized by response surface methodology. Results showed that the optimum conditions were as follows: papain/?avourzyme ratio1.71:1, enzyme dosage 1.6%, temperature 50 ℃, reaction time 4.5 h, pH 6.74, electric ?eld strength 18.85 kV/cm, solidto-liquid ratio 50(V/m), and pulse number 8. Under these conditions, the degree of hydrolysis was 42.75%, which was increased by 18.0% compared with 36.23% for the control group.
High-voltage pulsed electric field-assisted enzymatic hydrolysis was applied to the preparation of composite seasoning from freshwater mussel meat for improve yield of amino nitrogen. The effects of enzyme types and combinations,temperature, reaction time, pH value, enzyme dosage, solid-to-liquid ratio, pulse number and electric ?eld intensity on the degree of hydrolysis were investigated by one-factor-at-a-time method. Subsequently, the selected variables were optimized by response surface methodology. Results showed that the optimum conditions were as follows: papain/?avourzyme ratio1.71:1, enzyme dosage 1.6%, temperature 50 ℃, reaction time 4.5 h, pH 6.74, electric ?eld strength 18.85 kV/cm, solidto-liquid ratio 50(V/m), and pulse number 8. Under these conditions, the degree of hydrolysis was 42.75%, which was increased by 18.0% compared with 36.23% for the control group.
引文
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[16]RAHBARIM,HAMDAMIN,MIRZAEIH,etal.Effectsofhigh voltageelectricfieldthawingonthecharacteristicsofchicken breastprotein[J].JournalofFoodEngineering,2018,216:98-106.DOI:10.1016/j.jfoodeng.2017.08.006.
[17]DINGChangjiang,NIJiabao,SONGZhiqing,etal.High-voltage electricfield-assistedthawingoffrozentofu:effectofprocess parameters and electrode configuration[J]. Journal of Food Quality,2018:1-8. DOI:10.1155/2018/5191075.
[18]DELSART C, GRIMI N, BOUSSETTA N, et al. Impact of pulsedelectricfieldandhigh-voltageelectricaldischargesonredwine microbial stabilization and quality characteristics[J]. Journal of Applied Microbiology, 2016, 120(1):152-164. DOI:10.1111/jam.12981.
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[20]周亚军,隋思瑶,黄卉,等.高压脉冲电场辅助提取鱼骨钙工艺优化[J].农业工程学报, 2012, 28(23):265-270. DOI:10.3969/j.issn.1002-6819.2012.23.035.
[21]张鸣镝,姜源,李雄,等.高压脉冲电场技术提高红松籽抗氧化肽活性[J].农业工程学报, 2015, 31(13):272-277. DOI:10.11975/j.issn.1002-6819.2015.14.037.
[22]刘铮,杨瑞金,赵伟.高压脉冲电场破壁法提取废啤酒酵母中的蛋白质与核酸[J].食品工业科技, 2007, 28(3):85-88. DOI:10.13386/j.issn1002-0306.2007.03.019.
[23]刘通讯,李媛,王永江,等.酶法水解鲢鱼蛋白及其水解液合成酱类香味料的研究[J].食品工业科技, 2004(9):86-88. DOI:10.3969/j.issn.1002-0306.2004.09.030.
[24]李梅青,张瑜,代蕾莉,等. Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学, 2015, 36(2):69-74.DOI:10.7506/spkx1002-6630-201502013.
[25]谭秀山,赵兴,黄现青.鸡肉蛋白质提取条件的优化[J].食品工业,2013, 34(21):199-201.
[26]黎英,陈雪梅,严月萍,等.超声波辅助酶法提取红腰豆多糖工艺优化[J].农业工程学报, 2015, 31(15):293-301. DOI:10.11975/j.issn.1002-6819.2015.15.040.
[27]张辉.超声辅助酶解制备麦麸抗氧化肽工艺的研究[J].食品科技,2016, 41(1):219-224. DOI:10.13684/j.cnki.spkj.2016.01.044.
[28]王丽,姜启兴,许艳丽,等.酶法制备白鲢鱼蛋白粉的研究[J].食品工业科技, 2013, 34(15):220-224. DOI:10.13386/j.issn1002-0306.2013.15.023.
[29]蒋德旗,黄利敏,王艳,等.响应面优化纤维素酶法提取桂花多糖工艺及其抗氧活性研究[J].食品工业科技, 2015, 36(2):271-275.DOI:10.13386/j.issn1002-0306.2015.02.050.
[30]马飞宇,郭玉明.高压脉冲电场影响果蔬介电特性试验与机理分析[J].农业机械学报, 2013, 44(S2):177-180. DOI:10.6041/j.issn.1000-1298.2013.S2.033.
[2]FUENTESA,FERNáNDEZ-SEGOVIAI,ESCRICHEI,etal.Comparisonofphysico-chemicalparametersandcompositionof mussels(MytilusgalloprovincialisLmk.)fromdifferentSpanish origins[J].FoodChemistry,2009,112(2):295-302.DOI:10.1016/j.foodchem.2008.05.064.
[3]ZHOUYanjun,YIXiaoli,WANGJingya,etal.Optimization oftheultrasonic-microwaveassistedenzymatichydrolysisof freshwatermusselmeat[J].InternationalJournalofAgricultural andBiologicalEngineering,2018,11(5):236-242.DOI:10.25165/j.ijabe.20181105.4104.
[4]张缓,姜启兴,许艳顺,等.采珠后河蚌副产物的营养成分分析及评价[J].食品工业科技, 2012, 33(19):346-349. DOI:10.13386/j.issn1002-0306.2012.19.069.
[5]王素雅,刘长鹏,吴珊,等.酶法制备河蚌功能性产品[J].食品科学,2007, 28(9):298-302. DOI:10.3321/j.issn:1002-6630.2007.09.071.
[6]郭福军,姜启兴,许艳顺,等.河蚌酶解液美拉德反应前后风味成分的分析[J].食品工业科技, 2014, 35(18):171-174. DOI:10.13386/j.issn1002-0306.2014.18.028.
[7]史万忠,刘瑾,倪嘉纳,等.河蚌多糖粗提物的分级醇沉及其活性研究[J].时珍国医国药, 2012, 23(9):2191-2192. DOI:10.3969/j.issn.1008-0805.2012.09.035.
[8]A L M O N A C I DS,B U S T A M A N T EJ,S I M P S O NR,e ta l.Commercially sterilized mussel meats(Mytilus chilensis):a study on process yield[J]. Journal of Food Science, 2012, 77(6):R127-R135.DOI:10.1111/j.1750-3841.2012.02729.x.
[9]SILVAVM,PARKKJ,HUBINGERMD.Optimizationofthe enzymatichydrolysisofmusselmeat[J].JournalofFoodScience,2010, 75(1):C36-42. DOI:10.1111/j.1750-3841.2009.01414.x.
[10]韦汉昌,韦群兰,韦善清.高压脉冲电场提取猪皮胶原蛋白[J].广西科学, 2011, 18(3):235-237. DOI:10.3969/j.issn.1005-9164.2011.03.015.
[11]苏明皓,徐宝强,袁其平,等.电脉冲对细胞的作用机理及其研究进展[J].生命科学仪器, 2005, 3(3):46-48. DOI:10.3969/j.issn.1671-7929.2005.03.012.
[12]姜薇,金声琅,殷涌光.高压脉冲电场辅助酶法提取鹿托盘胶原蛋白[J].天然产物研究与开发, 2018, 30(4):647-652. DOI:10.16333/j.1001-6880.2018.4.019.
[13]赵武奇,殷涌光,关伟,等.高压脉冲电场杀菌系统设计与试验[J].农业机械学报,2002,33(3):67-69.DOI:10.3969/j.issn.1000-1298.2002.03.021.
[14]赵武奇,殷涌光,王忠东.高压脉冲电场杀菌技术研究现状及发展[J].农业工程学报,2001,17(5):139-141.DOI:10.3321/j.issn:1002-6819.2001.05.034.
[15]张鹰,曾新安,扶雄,等.高强脉冲电场液体非热灭菌效果研究[J].食品工业, 2004(1):42-44.
[16]RAHBARIM,HAMDAMIN,MIRZAEIH,etal.Effectsofhigh voltageelectricfieldthawingonthecharacteristicsofchicken breastprotein[J].JournalofFoodEngineering,2018,216:98-106.DOI:10.1016/j.jfoodeng.2017.08.006.
[17]DINGChangjiang,NIJiabao,SONGZhiqing,etal.High-voltage electricfield-assistedthawingoffrozentofu:effectofprocess parameters and electrode configuration[J]. Journal of Food Quality,2018:1-8. DOI:10.1155/2018/5191075.
[18]DELSART C, GRIMI N, BOUSSETTA N, et al. Impact of pulsedelectricfieldandhigh-voltageelectricaldischargesonredwine microbial stabilization and quality characteristics[J]. Journal of Applied Microbiology, 2016, 120(1):152-164. DOI:10.1111/jam.12981.
[19]周亚军,贺琴,吴都峰,等.高压脉冲电场辅助提取河蚌多糖工艺优化[J].农业机械学报, 2014, 45(增刊1):236-240. DOI:10.6041/j.issn.1000-1298.2014.S0.038.
[20]周亚军,隋思瑶,黄卉,等.高压脉冲电场辅助提取鱼骨钙工艺优化[J].农业工程学报, 2012, 28(23):265-270. DOI:10.3969/j.issn.1002-6819.2012.23.035.
[21]张鸣镝,姜源,李雄,等.高压脉冲电场技术提高红松籽抗氧化肽活性[J].农业工程学报, 2015, 31(13):272-277. DOI:10.11975/j.issn.1002-6819.2015.14.037.
[22]刘铮,杨瑞金,赵伟.高压脉冲电场破壁法提取废啤酒酵母中的蛋白质与核酸[J].食品工业科技, 2007, 28(3):85-88. DOI:10.13386/j.issn1002-0306.2007.03.019.
[23]刘通讯,李媛,王永江,等.酶法水解鲢鱼蛋白及其水解液合成酱类香味料的研究[J].食品工业科技, 2004(9):86-88. DOI:10.3969/j.issn.1002-0306.2004.09.030.
[24]李梅青,张瑜,代蕾莉,等. Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学, 2015, 36(2):69-74.DOI:10.7506/spkx1002-6630-201502013.
[25]谭秀山,赵兴,黄现青.鸡肉蛋白质提取条件的优化[J].食品工业,2013, 34(21):199-201.
[26]黎英,陈雪梅,严月萍,等.超声波辅助酶法提取红腰豆多糖工艺优化[J].农业工程学报, 2015, 31(15):293-301. DOI:10.11975/j.issn.1002-6819.2015.15.040.
[27]张辉.超声辅助酶解制备麦麸抗氧化肽工艺的研究[J].食品科技,2016, 41(1):219-224. DOI:10.13684/j.cnki.spkj.2016.01.044.
[28]王丽,姜启兴,许艳丽,等.酶法制备白鲢鱼蛋白粉的研究[J].食品工业科技, 2013, 34(15):220-224. DOI:10.13386/j.issn1002-0306.2013.15.023.
[29]蒋德旗,黄利敏,王艳,等.响应面优化纤维素酶法提取桂花多糖工艺及其抗氧活性研究[J].食品工业科技, 2015, 36(2):271-275.DOI:10.13386/j.issn1002-0306.2015.02.050.
[30]马飞宇,郭玉明.高压脉冲电场影响果蔬介电特性试验与机理分析[J].农业机械学报, 2013, 44(S2):177-180. DOI:10.6041/j.issn.1000-1298.2013.S2.033.
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