二次回归通用旋转组合设计酶解法制备大豆肽的研究  

Study on Preparation of Soybean Peptide from Soybean Protein by Alkaline Protease Hydrolysis on Quadratic Ratation Combitination Genernal Design

作　　者：丛建民[1] 

机构地区：[1]白城师范学院,吉林白城137000

出　　处：《食品科学》2008年第5期319-323,共5页Food Science

摘　　要：利用碱性蛋白酶对大豆分离蛋白进行水解制备大豆肽,以水解度(DH)表征其反应程度,以单因素及二次回归通用旋转组合设计确定了大豆肽的水解条件模型及最佳条件为:温度为55℃,pH值为9.5,酶质量分数为6%,底物浓度为2%,水解时间为1.0h。在此条件下,水解液的大豆肽的溶氮指数(NSI)和水解度(DH)分别达到93.16%和92.27%。Soybean protein was hydrolyzed by alkaline protease to produce soybean peptide. Extent of reaction was expressed in terms of degree of hydrolysis. By single factor and quadratic ratation combitination genernal design hydrolysis condition model was established and the optimum hydrolyzing conditions are temperature 55℃, pH value 9.5, enzyme concentration was established 6 %, substrate concentration 2 %, and hydrolyzing time 1.0 hours. On these conditions, nitrogen solubility index （NSI） and degree of hydrolysis （DH） of hydrolysate are respectively 93.16 % and 92.27 %.

关 键 词：蛋白酶 大豆蛋白 大豆肽 二次回归通用旋转组合设计 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]