摘要
以大豆蛋白粉为原料,用碱性蛋白酶水解,对其水解工艺进行优化。在单因素实验的基础上以水解度作为响应值设计了四因素(酶与底物浓度比[E/S]、时间、温度和pH值)三水平的响应面实验,进行水解工艺条件优化。通过实验得到最佳水解条件:酶与底物浓度比[E/S]80mg/g、温度50℃、时间110min、pH值为11,在此条件下大豆蛋白水解液的水解度为28.7%。
Soybean protein powder was taken as raw materials, the soybean protein was hydrolyzed by alkaline protease, and the conditions of enzymatic reaction were determined and optimized. The effects of time, temperature, pH value, quality of soybean protein powder and enzyme concentration on the degree of hydrolysis （DH） were studied in single factor test. On this basis, four factors （enzyme concentration, time, temperature, and pH value） and three levels＇ test by response surface method （RSM） were designed from DH as response values. Through the test of response surface, it was found that the optimum conditions were： enzyme concentration 80 mg/g, time 110 min, temperature 50 ℃, pH 11, and soybean protein powder concentration 5 %.Under these conditions, DH was 28.7 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期112-114,共3页
Food Research and Development
关键词
大豆蛋白
酶水解
水解度
SAS软件
soybean protein
enzymatic hydrolysis
degree hydrolysis
statistical analysis system
