酶法制取核桃多肽的工艺优化  

Optimization of Extraction Technology for Walnut Peptide by Cellulase

作　　者：张文翠[1] 张培正[1] 

机构地区：[1]云南农业大学食品科学与技术学院,昆明650201

出　　处：《中国食物与营养》2010年第4期52-55,共4页Food and Nutrition in China

摘　　要：运用Box-Behnken中心组合响应面分析法优化胰蛋白酶法提取核桃多肽的工艺条件,探讨了酶解过程中酶解pH值、温度和加酶量对核桃多肽提取的影响。优化工艺方案为:酶解pH7.0,温度45℃,加酶量5000U·g-1,其氨基氮的平均含量达到0.206%。Box-Behnken center-united experiment design attached to response surface method was applied to optimize the extraetion condition for walnut peptide by enzymatic way. The parameters such as pH value, reaetion temperature and enzymatic quantity were discussed.The results indicated that the optimal parameters of extraetion technology for the content of walnut peptide by cellulase were pH 7.0, reaction temperature 45℃ and enzymatic quantity 5000 U.g^-1.The maximal content of Amino nitrogen in average was 0.2061% in this paper.

关 键 词：核桃多肽 胰蛋白酶 响应面法 

分 类 号：TQ464.7[化学工程—制药化工]