酪蛋白的胰蛋白酶酶解条件的优化  

The Optimum Conditions of Casein Enzymatic Hydrolysis by Trypsin

作　　者：王政[1] 杨国宇[1] 潘玉善[2] 郏自明[2] 

机构地区：[1]河南农业大学牧医工程学院,郑州450002 [2]华中农业大学动物医学院,武汉430070

出　　处：《华中农业大学学报》2005年第6期618-621,共4页Journal of Huazhong Agricultural University

基　　金：河南省重大科技攻关项目(0222010600)资助

摘　　要：用二次回归通用旋转设计、响应面分析法,研究三因素五水平下胰蛋白酶水解酪蛋白的反应,得到了一定条件下酪蛋白在酶作用下水解程度的变化规律。根据回归方程利用统计优选法寻优,确定了最优水解条件:温度为58℃,pH值为7.4,酶底比为0.7%。The enzymatic hydrolysis of casein by trypsin was systematically studied through the quadratic combination universal rotary design and response-surface analysis. The regular variation low of enzymatic hydrolysis of casein under certain conditions was obtained. The statistical optimization was used to optimize by the regression equation. The optimum hydrolytic conditions were as follows., the temperature was 58℃, pH value was 7.4, and the enzyme-substrate ratio was 0. 7%.

关 键 词：酪蛋白 酶促水解 胰蛋白酶 二次回归通用旋转设计 响应面分析 

分 类 号：TQ936.1[化学工程]