响应面法优化罗非鱼肉内源酶酶解工艺

Optimization of Hydrolysis of Tilapia Meat by Endogenous Enzymes with Response Surface Methods

摘要:

为促进罗非鱼加工下脚料的利用，用响应面方法研究了pH值、时间、温度三条件对内源酶酶解罗非鱼肉蛋白的影响，建立了拟合良好的回归方程。最优水解条件为温度58.0 ℃，pH 7.49，时间5.83 h，水解度最大值为7.4689%。

Abstract:

The effects of pH value, time, and temperature on hydrolysis of tilapia protein by endogenous enzymes were studied with response surface methods for the full ultilization of the by-product of tilapia procession. The optimized conditions were determined as follows: pH 7.49, temperature 58.0 ℃, and time 5.83 h, under which the hydrolysis degree (HD) reached the highest value of 7.4689%.