中性蛋白酶水解花生粕的研究  

Hydrolysis of peanut meal by neutral protease

作　　者：仪凯[1] 周瑞宝[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州市嵩山南路140号450052

出　　处：《中国油脂》2005年第7期71-73,共3页China Oils and Fats

摘　　要：选用中性蛋白酶对花生粕进行单酶水解研究。在单因素分析的基础上采用响应面分析方法对花生粕的酶解条件进行优化,得出最佳的水解条件为:底物浓度6%,反应时间3 h,反应温度44℃,pH6.7,加酶量6 500 U/g底物,在此条件下理论水解度为7.63%。The hydrolysis of peanut meal using neutral protease was investigated.The response surface methodology was used to evaluate the factors affecting neutral protease hydrolysis based on single factor test.The optimum reaction conditions were substrate concentration 6%, reaction time 3 h,reaction temperature 44℃,pH 6.7 and enzyme/substrate (6 500) U/g.On this conditions, the degree of hydrolysis was 7.63%.

关 键 词：花生粕 蛋白酶水解 响应面分析方法 中性蛋白酶 单因素分析 酶解条件 底物浓度 水解条件 反应时间 反应温度 加酶量 水解度 

分 类 号：TS201[轻工技术与工程—食品科学]