Protamex复合蛋白酶水解大豆分离蛋白的研究  

Hydrolyzation of Soybean Protein Isolated by Protamex Protease

作　　者：刘艳秋[1] 陈光[1] 孙旸[1] 

机构地区：[1]吉林农业大学生物技术学院,吉林长春130118

出　　处：《食品科学》2005年第6期155-158,共4页Food Science

基　　金：吉林省科学技术厅资助项目(20020211)

摘　　要：为优化大豆分离蛋白酶水解条件,本试验采用二次回归正交旋转组合设计方法对Protamex复合蛋白酶水解大豆分离蛋白的条件进行研究。建立了水解度(DH)与pH值、反应温度、反应时间、底物浓度、酶与底物浓度比之间的数学模型;并获得最佳水解工艺条件:pH值6.5,温度40℃,水解时间10h,底物浓度14%,酶与底物浓度比4.5%;主成分分析表明,pH对DH的贡献率最大。In this thesis, for optimizing the hydrolysis condition of soybean protein isolated (SPI) by Protamex protease, second- order regression rotation designing has been used. The mathematics matrix was established between the degree of hydrolysis (DH) and five factor(pH value, hydrolysis time, substrate concentration, hydrolysis temperature, the ratio of enzyme and substrate). The high yield scheme and the optimization design were also determined. The optimization condition: hydrolysis time 10h, substrate concentration at 14%, the ratio of enzyme and substrate at 4.5%, pH6.5 and 40℃. By main member analysis, pH value contributes to DH mostly.

关 键 词：回归旋转设计 大豆分离蛋白 PROTAMEX复合蛋白酶 水解 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]