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中国精品科技期刊2020
胡庆苹, 魏鉴腾, 裴栋, 王宁丽, 刘晔玮, 邸多隆. 响应面法优化鱼籽多肽酶解液脱色工艺[J]. 食品工业科技, 2016, (21): 189-194. DOI: 10.13386/j.issn1002-0306.2016.21.028
引用本文: 胡庆苹, 魏鉴腾, 裴栋, 王宁丽, 刘晔玮, 邸多隆. 响应面法优化鱼籽多肽酶解液脱色工艺[J]. 食品工业科技, 2016, (21): 189-194. DOI: 10.13386/j.issn1002-0306.2016.21.028
HU Qing-ping, WEI Jian-teng, PEI Dong, WANG Ning-li, LIU Ye-wei, DI Duo-long. Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology[J]. Science and Technology of Food Industry, 2016, (21): 189-194. DOI: 10.13386/j.issn1002-0306.2016.21.028
Citation: HU Qing-ping, WEI Jian-teng, PEI Dong, WANG Ning-li, LIU Ye-wei, DI Duo-long. Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology[J]. Science and Technology of Food Industry, 2016, (21): 189-194. DOI: 10.13386/j.issn1002-0306.2016.21.028

响应面法优化鱼籽多肽酶解液脱色工艺

Optimization of decoloring process of enzymatic hydrolysate of fish roes peptide by response surface methodology

  • 摘要: 采用活性炭对鱼籽多肽酶解液进行脱色,以脱色率和多肽回收率为评价指标,分别考察活性炭用量、时间、温度、p H对脱色效果的影响,在单因素实验的基础上,采用响应面法优化鱼籽多肽酶解液的脱色工艺。结果表明:鱼籽多肽最佳脱色工艺条件为10.5%(m/m)、时间41 min、温度55℃、p H2.8,在此条件下,脱色率77.51%±1.49%、多肽回收率82.26%±2.82%,与理论值差异不显著。该脱色工艺简单可靠,脱色效果好,多肽回收率高,为鱼籽多肽产品后期研发提供依据。 

     

    Abstract: Enzymatic hydrolysate of fish roes peptide was decolored by activated carbon.The effect of the dose of activated carbon,time,temperature and p H on the decoloring was investigated by decoloring rate and peptide retention rate detected.Based on the results of single factor experiments,the decoloring process was optimized by response surface methodology. The results showed that the optimal conditions were as follows: the amount of activated carbon 10.5%( m / m),time 41 min,temperature 55 ℃,p H2.8.Under this optimal conditions,the decoloring rate was 77.51% ± 1.49%,the peptide retention rate was 82.26% ± 2.82% which was not significant with the theoretical value.The decoloring process was simple,reliable,high peptide retention rate and high decoloring rate.The results would provide a theoretical foundation for the development of fish roes peptide.

     

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