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| Optimization by Response Surface Methodology of High-Voltage Pulsed Electric Field-Assisted Enzymatic Hydrolysis of Freshwater Mussel Meat |
| WANG Jingya, YANG Qi, AN Susu, ZHANG Shisheng, ZHOU Yajun* |
| College of Food Science and Engineering, Jilin University, Changchun 130062, China |
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Abstract High-voltage pulsed electric field-assisted enzymatic hydrolysis was applied to the preparation of composite seasoning from freshwater mussel meat for improve yield of amino nitrogen. The effects of enzyme types and combinations, temperature, reaction time, pH value, enzyme dosage, solid-to-liquid ratio, pulse number and electric field intensity on the degree of hydrolysis were investigated by one-factor-at-a-time method. Subsequently, the selected variables were optimized by response surface methodology. Results showed that the optimum conditions were as follows: papain/flavourzyme ratio 1.71:1, enzyme dosage 1.6%, temperature 50 ℃, reaction time 4.5 h, pH 6.74, electric field strength 18.85 kV/cm, solidto- liquid ratio 50 (V/m), and pulse number 8. Under these conditions, the degree of hydrolysis was 42.75%, which was increased by 18.0% compared with 36.23% for the control group.
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2019, Vol. 33 
