荞麦蛋白的酶水解工艺条件研究  

Study on enzymatic hydrolysis condition to buckwheat protein by protease

作　　者：张国权[1] 丰凡[1] 高梅[2] 魏益民[1] 杨康[1] 唐菊[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第3期188-194,199,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：西北农林科技大学重点科研项目(20030203085)

摘　　要：为确定木瓜蛋白酶水解荞麦蛋白的最佳工艺条件,以水解度(DH)为指标,系统分析了pH、温度、酶用量、时间、底物浓度等5个因素对木瓜蛋白酶水解荞麦蛋白的影响,并在此基础上进行了二次回归正交旋转试验(4因素全面试验),建立了木瓜蛋白酶水解荞麦蛋白的数学模型。结果表明,木瓜蛋白酶在底物浓度80 g/L、温度45℃、酶用量20 000 U/g、pH值7.0、反应时间为3 h时,荞麦蛋白的水解度可达14.38%。各因素对荞麦蛋白水解的影响顺序依次为:温度>pH值>酶用量>底物浓度。In order to obtain the optimal condition of hydrolysis for buckwheat protein by using papaya protease, taking DH as criterion, five factors, including substrate concentration, hydrolysis temperature, dosage of papaya protease,pH value and hydrolysis time,were systematically analysized. Based on the single factors analysis, second-order regression rotation design was carried out, and the mathematics model was established. The result showed that the optimal condition of buckwheat protein was ：substrate concentration 80 g/L,hydrolysis temperature 45℃ ,dosage of papaya protease 20 000 U/g,pH value 7.0 and hydrolysis time 3 h. Under the eondition,DH of buckwheat protein was 14.38%. The sequence of factors that worked on the hydrolysis of buckwheat protein were as below.temperature〉pH value〉dosage of papaya protease〉substrate concentration.

关 键 词：荞麦蛋白 木瓜蛋白酶 水解条件 工艺条件 

分 类 号：S517.099[农业科学—作物学] TQ936.16[化学工程]