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投稿时间：2019-09-30
投稿时间：2019-09-30
中文摘要: 为提高干贝食用品质，研究微生物源谷氨酰胺转氨酶对干贝的嫩化作用。在单因素试验的基础上，利用Box-Benhnken试验设计，以关键因素弹性为响应值，对酶用量、pH值、处理温度进行试验，优化得到谷氨酰胺转氨酶最佳作用条件并评价其嫩化效果。结果表明，在酶用量0.58%，pH 6.29，温度50.4℃时，酶的嫩化作用最佳，且因素的显著性次序为：pH值＞处理温度＞酶用量。
中文关键词: 微生物源谷氨酰胺转氨酶 干贝 嫩化 响应面试验 弹性
Abstract:In order to improve the edible quality of dried scallops，the effect of microbial transglutaminase on the tenderization of scallops was studied.On the basis of single factor experiments，Box-Benhnken experimental design was used focusing on enzyme dosage，pH value and treatment temperature to optimize the operating conditions，and the tenderizing effects were evaluated.The results showed that the optimum conditions of microbial transglutaminase-induced tenderization were as follows：enzyme dosage 0.58%，pH 6.29，and 50.4 ℃.Moreover，the order of the significance of these factors was as follows：pH value＞ treatment temperature＞enzyme dosage.
keywords: microbial transglutaminase dried scallop tenderization response surface methodology elasticity
文章编号：202016010 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31772050）
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