酶膜反应器连续酶解花生蛋白的工艺研究  

Study on the technology of continuously hydrolyze peanut protein in the enzyme membrane reactor

作　　者：熊治清[1,2] 徐志宏[1,2] 魏振承[2] 刘军[1,2] 金晶[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]广东省农业科学院农业生物技术研究所农业部功能食品重点开放实验室,广东广州510610

出　　处：《食品工业科技》2010年第8期208-212,共5页Science and Technology of Food Industry

基　　金：国家星火计划项目(2006EA780029);广东省科技计划项目(0711224900012)

摘　　要：以花生蛋白为原料,Alcalase碱性蛋白酶为水解酶,研究了利用酶膜反应器连续酶解花生蛋白的最佳工艺条件。通过单因素实验选取实验因素与水平,并确定了操作压力为0.02MPa。再选取水解度(DH)为响应值,设计了四因素(pH、温度、底物浓度和加酶量)三水平的中心组合响应面实验。得出最佳工艺条件为:pH9.6,温度54℃,底物浓度2%,加酶量7440u/g。通过在最佳水解条件下进行水解,实际得到DH为26.13%。Peanut protein was hydrolyzed by Alcalase protease in the enzyme membrane reactor.The conditions of the enzymatic reaction were determined and optimized.Through single-factor tests,test factors and the level of test factors was selected,the operating pressure of 0.02MPa was also determined.Subsequently,using hydrolysis degree as response index,the four factors（ pH,temperature,substrate concentration and protease dosage） and three levels response surface methodology（ RSM） test were designed.It was found that the optimum condition was pH9.6,temperature 54℃,substrate concentration 2% and protease dosage 7440u/g.Under the optimum condition, practical DH was 26.13%.

关 键 词：酶膜反应器 花生蛋白 酶解 响应面 

分 类 号：TS201.21[轻工技术与工程—食品科学]