响应面法优化有限酶解提高花生浓缩蛋白溶解性工艺研究  

Optimization of limited enzymatic hydrolysis conditions for improving solubility of peanut protein concentrate by response surface methodology

作　　者：马铁铮[1] 王强[1] 吴海文[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国油脂》2009年第10期27-31,共5页China Oils and Fats

基　　金："十一五"科技支撑计划课题"食品物性修饰与油脂加工新技术开发研究"(2006BAD05A01-09)

摘　　要：以木瓜蛋白酶有限酶解来提高花生浓缩蛋白的溶解性。花生浓缩蛋白经物理方法预处理后使用木瓜蛋白酶适度酶解改性,在单因素实验基础上,通过响应面方法对酶解工艺参数加以优化。结果表明,最佳工艺条件为:加酶量0.291 3%,酶解时间18.95 min,酶解温度46.70℃。最佳条件下酶改性花生浓缩蛋白的氮溶指数为86.32%。Peanut protein concentrate （PPC） pretreated by physical method was limitedly hydrolyzed by papain protease to improve its solubility. On the base of single factor experiments,the optimum conditions of limited enzymatic hydrolysis were concluded by response surface methodology （RSM）. The results showed that the optimum conditions were as follows：enzyme dosage 0. 291 3% ,reaction time 18.95 min, temperature 46. 70℃. Under the optimum conditions, 86. 32%. the nitrogen soluble index of the modified PPC was

关 键 词：花生浓缩蛋白 响应面法 溶解性 工艺优化 

分 类 号：TS201.21[轻工技术与工程—食品科学]