病死猪酶解及超声波预处理工艺优化

发布时间：2018-04-20 14:42

  本文选题：超声波 + 优化　； 参考：《农业工程学报》2017年13期

【摘要】：病死畜禽资源化利用是解决病死畜禽污染的一条重要途径。为探索病死猪肉酶解工艺条件,该文以猪肉为原料,以胰蛋白酶为试验用酶,以水解度为指标,选取加酶量、底物浓度、pH值、温度作为试验因素,通过单因素试验初步确定了胰蛋白酶的水解条件,并分析了各因素对酶解反应的影响规律。应用Box-Behnken中心组合设计建立数学模型,以水解度为响应值,进行了四因素三水平的响应面优化试验,确定了最佳酶解工艺条件,并通过响应面模型的曲面图直观地分析了各影响因素之间的交互作用。在此基础上,探索频率为20 k Hz,功率为500 W的超声波预处理猪肉20 min对酶解效果的影响,并应用扫描电子显微镜在微观结构上对其原因进行了分析。结果表明,各因素对酶解反应的影响大小依次为:加酶量温度pH值底物浓度,在试验范围内得到的酶解最佳工艺条件为:加酶量为1.15%(质量分数)、底物质量浓度为80.5 g/L、pH值为7.96、温度为40.6℃,酶解1 h的预测水解度可达16.74%,验证试验水解度为16.77%,表明试验结果与软件分析结果相符,最佳水解时间为6 h,此时的水解度为28.91%。超声波预处理后,最佳水解时间为4 h,水解度达到32.86%,因此超声波预处理能缩短水解周期2 h,提高水解度4个百分点。由此可见,应用超声波预处理可以提高酶解效率,缩短工作时间。
[Abstract]:The resource utilization of sick and dead livestock is an important way to solve the pollution of sick and dead livestock and poultry. In order to explore the technological conditions of enzymatic hydrolysis of dead pork, this paper takes pork as raw material, trypsin as experimental enzyme, hydrolysis degree as index, enzyme dosage, substrate concentration, pH value and temperature as experimental factors. The hydrolysis conditions of trypsin were preliminarily determined by single factor test, and the influence of each factor on enzymatic hydrolysis was analyzed. The mathematical model was established by using the Box-Behnken center combination design. The optimum conditions of enzymatic hydrolysis were determined by using four factors and three levels of response surface optimization test with the degree of hydrolysis as the response value. The interaction between the factors is analyzed intuitively by the surface graph of the response surface model. On this basis, the effects of ultrasonic pretreatment of pork for 20 min at a frequency of 20kHz and 500W on the enzymatic hydrolysis were investigated, and the causes were analyzed by scanning electron microscope (SEM). The results showed that the effect of various factors on enzymatic hydrolysis was as follows: enzyme dosage, temperature, pH value, substrate concentration, The optimum conditions of enzymatic hydrolysis were obtained in the range of experiment: the amount of enzyme added was 1.15 (mass fraction), the substrate concentration was 80.5 g / L ~ (-1) pH value was 7.96, and the temperature was 40.6 鈩，

本文编号：1778188