杏仁蛋白酶解条件优化研究  

Study on optimization of enzymatic hydrolysis conditions of almond protein

作　　者：方华[1] 孔令明[1] 马燕[1] 郭金喜[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2010年第5期293-295,365,共4页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区重大专项(200731136-3)

摘　　要：采用二次回归正交旋转组合设计对杏仁蛋白的酶解工艺条件进行了优化,建立了水解度(Y)对水解温度(X1)、底物浓度(X2)、酶底比(X3)及水解时间(X4)四个实验因素的正交回归模型:Y=23.73865-3.16060X1-1.54037X2+2.07211X3+3.48164X4-3.31615X21-0.97209X22-0.40641X23-1.28322X24-0.21875X1X2+0.07125X1X3-0.26375X1X4-0.26375X2X3+0.07125X2X4-0.21875X3X4。从模型可知,当水解温度50℃时、底物浓度为2%、酶底比4%、水解时间为180min时,杏仁蛋白的水解度最大值达到27.22%,验证实验结果与模型值基本相符。The enzymatic hydrolysis conditions of almond protein were optimized by orthogonal rotation combination design.The orthogonal regression model of hydrolysis degree（Y）and four factors of temperature（X1）,substrate concentration（X2）,enzyme-substrate ratio（X3）,hydrolysis time（X4）was established：Y=23.73865-3.16060X1-1.54037X2＋2.07211X3＋3.48164X4-3.31615X1^2-0.97209X2^2-0.40641X3^2-1.28322X4^2-0.21875X1X2＋0.07125X1X3-0.26375X1X4-0.26375X2X3＋0.07125X2X4-0.21875X3X4. It was concluded from the model that when temperature,substrate concentration,enzyme-substrate ratio,hydrolysis time were 50℃,2%,4% and 180min,the hydrolysis degree（Y）was the maximal 27.22% and consistent with the confirmatory experiment result.

关 键 词：杏仁蛋白 酶解 水解度 正交旋转组合设计 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]