学术
水相酶法提取蛋黄油工艺的响应面分析法研究
刘杰[1,2] 徐明生[1] 刘建涛[2] 赵利[2] 万细妹[1]
[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]江西科技师范学院生命科学学院,江西南昌330013
摘 要:
采用蛋白酶水解鲜鸡蛋蛋黄提取蛋黄油,通过响应曲面分析法建立蛋黄油提取率的二次多项数学模型,并考察酶添加比例、底物质量浓度和反应时间对蛋黄油提取率的影响,优化出蛋黄油提取率达到56.81%的工艺参数：酶添加比例为2.04%,底物质量浓度为20.28%,反应时间为14 h。[著者文摘]
文章出处:
《江西农业大学学报》-2007年29卷5期 -821-826页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1000-2286（2007）05-0821-06
Research of Extraction of Egg Yolk Oil by Aqueous Enzymatic Method Using Response Surface Methodology
LIU Jie, XU Ming-sheng,LIU Jian-tao, ZHAO Li,WAN Xi-mei （1.CoUege of Food Science and Engineering, JAU, Nanchang 330045, China; 2.College of Life Science, Jiangxi Normal University of Science and Technology, Nanchang 330013, China ）
Abstract:
The procedure of extracting egg yolk oil from fresh egg yolk by protease was studied. Response surface methodology （RSM） was employed and a second order quadratic equation for extraction of egg yolk oil was built.The effects of percentage of pretease （Wt%, protease vs substrate）, concentration of substrate and time of reaction on extraction of egg yolk oil were explored. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation, the optimum process parameters for extracting egg yolk oil were obtained as follows： the extraction rate of egg yolk oil is 56.81% under the condition of 2.04% of percentage of pretease, 20.28% of concentration of substrate, 14 h of time of reaction.[著者文摘]
Key words:
pretease; extraction; egg yolk oil; response surface methodology （RSM）
基金资助:
江西省教育厅科技计划项目（赣教技字[2006]244）和江西省农业厅农牧渔业科研计划项目（赣农字[2006]23）
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