二次正交旋转组合设计法优化咸蛋清酶解条件  

Study on enzymatic hydrolysis conditions of the salty egg white optimized with the method of quadratic regression orthogonal rotary

作　　者：王晓玲[1] 马美湖[1] 蔡朝霞[1] 化静[1] 

机构地区：[1]华中农业大学国家蛋品加工技术研究分中心,湖北武汉430070

出　　处：《食品工业科技》2010年第1期227-230,共4页Science and Technology of Food Industry

基　　金：国家948项目(2006-G36)

摘　　要：在木瓜蛋白酶酶解咸蛋清的单因素实验基础上,采用二次正交旋转组合设计实验方法对酶解工艺进行了优化。建立了底物浓度(X1)、加酶量(X2)、温度(X3)、pH(X4)与水解度(Y)的经验数学模型:Y=25.77583-4.01800X1+1.42650X3-1.48800X4-1.52933X21-2.50133X22-3.44708X23-3.02933X24+1.05450X1X2-1.58850X2X3。该模型的R2=96.49%,R2adj=94.14%,说明回归方程对实际拟合情况较好,自变量和响应值之间线性关系显著。最终得到咸蛋清酶解最佳条件为:底物浓度3%、加酶量5000U/g、酶解温度50℃、pH5.5、酶解6h。最佳条件下酶解咸蛋清水解度高达26.18%;氮收率可达93.47%。In this experiment,the conditions for papain hydrolysis of salty egg white proteins were optimized.Based on the single factor text, quadratic regression orthogonal rotary method was designed to built an empirical mathematical model about substrate concentration （ X1 ）, amounts of enzyme（ X2 ）, temperature（ X3 ）, pH value（ X4 ） and Hydrolysis degree （Y） ： Y = 25.77583 - 4.01800X1 ＋ 1.42650X3 - 1.48800X4 - 1.52933X1^2 - 2.50133X2^2 - 3.44708X3^2 - 3.02933X42 ＋ 1.05450X1 X2-1.58850X2X3 ; and analysis the interaction between factors. R2 = 96.49%, R2adj ： 94.14%, the regression equation and actual test were fitting better.Each variable between response values of linear relationship was remarkable.The optimum condition for enzymatic hydrolysis of the salty egg white proteins was： substrate concentration3 %, amounts of enzyme 5000 U/g, temperature 50%, pH 5.5, time was 6h. Use the best conditions, we can get hydrolysis degree 26.18% and nitrogen yield 93.47%.

关 键 词：二次回归正交旋转组合 咸蛋清 酶解条件 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]