中性蛋白酶水解豌豆蛋白的条件优化  

OPTIMIZATION OF ENZYMATIC HYDROLYSIS CONDITIONS OF PEA PROTEIN BY NEUTRAL PROTEASE

作　　者：薛园园[1] 郭兴凤[1] 李瑞红[1] 吴欣欣[1] 胡婷婷[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2期23-27,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：选用中性蛋白酶对豌豆蛋白进行水解,在单因素试验的基础上采用响应面分析方法对豌豆蛋白的酶解条件进行优化,得出最佳的水解条件为:底物浓度(g/mL)5.15%,水解时间3.0h,温度54.6℃,pH6.5,加酶量2.95%,最佳酶水解条件下的水解度为7.82%.We studied the enzymatic hydrolysis conditions of pea protein by using neutral protease.On the basis of singe-factor analysis,we adopted the response surface methodology to optimize the enzymatic hydrolysis conditions,and the optimum hydrolysis conditions were as follows： substrate concentration 0.515 g/mL,reaction time 3 hours,reaction temperature 54.6 ℃,pH 6.5 and enzyme-substrate ratio 2.95%.Under optimum conditions,the degree of hydrolysis of pea protein was 7.82%.

关 键 词：中性蛋白酶 豌豆蛋白 酶水解 

分 类 号：TS201.2[轻工技术与工程—食品科学]