风味蛋白酶水解豌豆蛋白的条件优化  

OPTIMIZATION OF ENZYMATIC HYDROLYSIS CONDITIONS OF PEA PROTEIN BY FLAVOURZYME

作　　者：薛园园[1] 郭兴凤[1] 程超男[1] 吴欣欣[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第1期5-9,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：对风味蛋白酶水解豌豆蛋白的条件进行了研究,在单因素试验的基础上,利用响应面分析法,优化蛋白酶水解豌豆蛋白的最佳条件为温度48.8℃、pH6.2、酶与底物浓度比(E/S)4%、底物浓度6.34%、水解时间3.9 h,最佳水解条件下的水解度为14.55%.The paper studied the enzymatic hydrolysis conditions of pea protein by flavourzyme. On the basis of the single factor experiments, we carried out the response surface method to optimize the enzymatic hydrolysis conditions. The results showed that the optimal enzymatic hydrolysis conditions were as follows： reaction temperature 48. 8 ℃, pH 6. 2, the concentration ratio of enzyme to substrate 4%, substrate concentration 6.34%, and reaction time 3.9 hours; under optimal conditions, the degree of hydrolysis of pea protein was 14. 55%.

关 键 词：风味蛋白酶 豌豆蛋白质 水解 响应面方法 

分 类 号：TS201.2[轻工技术与工程—食品科学]