Title :
Application of response surface protein hydrolysis process crucian carp
Author :
Liu, Xuejun ; Li, Jianwei
Author_Institution :
Coll. of Food Sci. & Eng., Jilin Agric. Univ., Changchun, China
Abstract :
This experiment mainly the degree of hydrolysis as an index, considering the amount of enzyme, substrate concentration, temperature and PH value on the influencing factors, through the response surface method for screening protein, alkaline protease hydrolysis crucian carp optimum conditions. Experimental results show that the amount of enzyme (E / S) 1.5%, the substrate concentration of 1%, temperature 45 °C pH value of 9.5. The higher the degree of hydrolysis of 12.31%.
Keywords :
enzymes; food products; food safety; pH; response surface methodology; temperature; PH value; alkaline protease hydrolysis; crucian carp; enzyme; protein screening; response surface method; response surface protein hydrolysis process; substrate concentration; temperature; temperature 45 C; DH-HEMTs; Peptides; Proteins; Response surface methodology; Substrates; Temperature; crucian carp; hydrolysis; response surface;
Conference_Titel :
Remote Sensing, Environment and Transportation Engineering (RSETE), 2011 International Conference on
Conference_Location :
Nanjing
Print_ISBN :
978-1-4244-9172-8
DOI :
10.1109/RSETE.2011.5964026
