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| Optimization of Enzymatic Preparation of Hemopeptides by Response Surface Methodology |
| LIU Youwei, LIU Zhanmin, LI Cong, WU Xiang, LI Chao, XU Baocai |
| 1.School of Life Sciences, Shanghai University, Shanghai 200444, China; 2.State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. Ltd., Nanjing 211806, China; 3.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China |
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Abstract The preparation of himopeptides by sequential hydrolysis with two enzymes was optimized using response surface methodology with Box-Behnken design. Enzyme-to-substrate ratio (E/S), hydrolysis time and temperature were taken as independent variables. The response variable was the degree of hydrolysis of hemoglobin. The results showed that the optimal hydrolysis conditions for alkaline protease were as follows: E/S 10.16 kU/g, time 5.45 h, temperature 51.51 ℃. The optimal hydrolysis conditions for flavourzyme were as follows: E/S 11.13 kU/g, time 4.37 h, temperature 48.34 ℃. The validation experiments showed that the degree of hydrolysis was 54.31% under these optimized conditions.
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2020, Vol. 34 
