Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology
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摘要: 以150日龄的云南武定阉母鸡鸡胸肉为原料,水解度为指标,在单因素实验基础上,经过Box-Behnken试验优化得到两种酶复配后最佳酶解工艺条件。结果表明,响应面的模型极显著（p<0.0001）,失拟项不显著（p=0.1441>0.05）,R2=0.9919,Radj2=0.9815;最佳反应条件为木瓜蛋白酶和中性蛋白酶同时添加,添加量分别为0.27%和0.13%,反应温度54.3℃,pH为6.8,在此条件下反应5 h,所得鸡胸肉酶解液,水解度为36.03%±0.31%,与预测值36.26%基本吻合。因此,该模型拟合度良好,可为实际应用提供参考。Abstract: The 150 days old castrated hen breasts in Yunnan Wuding were used as material, the degree of hydrolysis ( DH) was analyzed, based on the results of the single-factor tests, the optimal hydrolysis condition for chicken breast hydrolyzed by papain and neutral protease was obtained through the Box-Behnken methodology.The results showed that the model was highly significant ( p < 0.0001) , and the lack of fit was not significant ( p = 0.1441 > 0.05) , R2= 0.9919, Radj2= 0.9815. The optimal enzymolysising process was as follows: papain and neutral protease were mixed and added at the same time, papain and neutral protease was 0.27% and 0.13% respectively, temperature 54.3 ℃, p H6.8, after 5 h under the above reaction conditions, the DH reached 36.03% ± 0.31%, agreed with the predicted value 36.26%. Therefore, the model has a good fit result and provides reference for practical application.
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Keywords:
- Wuding chicken /
- chicken breast /
- degree of hydrolysis
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