响应面法对Protamex酶解醇法大豆浓缩蛋白的优化  

Optimization of Protamex-catalyzed Hydrolysis of Alcohol-leached Soy Protein Concentrates Using Response Surface Methodology

作　　者：刘洁[1] 江连洲[1] 张景亮[1] 李扬[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2009年第13期163-167,共5页Food Science

摘　　要：采用Protamex蛋白酶对醇法大豆浓缩蛋白进行酶法改性,以氮溶解指数(NSI)为指标,确定酶法改性对提高蛋白溶解度的有效性。在单因素试验基础上采用四因素三水平的响应面分析方法对酶解条件进行优化。确定酶解最佳工艺条件为:pH6.6,温度54℃、底物浓度6%、酶浓度5.5%,此条件下酶解5h,NSI可达84.45%。Protarnex was employed to modify alcohol-leached soy protein concentrate （ALSPC） in this study. With nitrogen solution index （NSI） as the evaluation indicator, a four-factor and three-level response surface analysis was conducted to optimize four hydrolysis parameters including pH, temperature, substrate concentration and enzyme concentration. The results showed that the optimum conditions for enzymatic hydrolysis were as follows： pH 6.6, hydrolysis temperature 54 ℃, substrate concentration 6% and enzyme concentration 5.5%. After the hydrolysis for 5 h under the above conditions, the NSI reached 84.45%.

关 键 词：响应面分析 醇法大豆浓缩蛋白 Protamex蛋白酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS214.2[轻工技术与工程—食品科学与工程]