响应面法对乳清中乳糖酶解工艺条件的研究  

Study on the technology condition of enzymatic hydrolyzing lactose in whey using response surface methodology

作　　者：项丽丽[1] 季妮娜[1] 粘靖祺[1] 霍贵成[1] 

机构地区：[1]乳品科学教育部重点实验室东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2011年第2期233-235,共3页Science and Technology of Food Industry

基　　金：东北农业大学生物乳业创新团队(CXT007-2)

摘　　要：对乳清中的乳糖在β-半乳糖苷酶催化下的水解作用进行了研究,利用响应面方法系统地考察了不同的工艺参数(酶添加量、pH和温度)对乳糖水解度的影响。通过响应面模型确定了酶水解乳清中乳糖的最优条件,即乳糖酶添加量1.03g/kg乳清、pH6.73、水解温度为37.26℃,在此条件下水解3h,乳糖水解度为66.02%。Using response surface methodology for enzymatic hydrolysis of lactose in whey,the effects of different parameters（β-galactosidase dosage,pH and temperature）on the hydrolysis degree（DH）of lactose were investigated. The optimum technology conditions for enzymatic hydrolysis of lactose in whey were 1.03g/kg β-galactosidase dosage,pH6.73 and 37.26℃. Under these conditions of process variables,DH of the lactose in whey was 66.02% after 3h of treatment.

关 键 词：乳清 乳糖水解 Β-半乳糖苷酶 响应面法 

分 类 号：TS201.23[轻工技术与工程—食品科学]