响应面法优化孵育麦胚功能肽研究  

Optimization of functional peptide incubation from wheat germ by response surface method

作　　者：胡立明[1,2] 宋瑞雪[2] 陈玉霞[2] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]徐州空军学院航空军需系,徐州210006

出　　处：《食品科技》2011年第12期174-178,共5页Food Science and Technology

摘　　要：麦胚是小麦加工成面粉后的副产物,蛋白质含量高且必需氨基酸组成合理,但在现实生活中却没有很好地利用。从功能肽的角度对麦胚资源开发进行了研究,利用麦胚自身的内源蛋白酶进行水解。以肽含量为响应值,在孵育温度、时间、孵育液pH、液料比等单因素实验基础之上,进行了响应面优化实验,确定了最优条件:孵育温度为45℃、提取时间为4.31h、液料比为30、pH4.39,在此条件下,依据建立的数据模型,肽最大提取产量预测值达171.074mg/g,经验证,实测值达(169.04±0.42)mg/g,说明模型是可信的。Wheat germ,by-products of flour industry,has high protein and reasonable essential amino acids ratio,but not good use.Wheat germ was developed on the perspective of functional peptides by using its own endogenous protease.Peptide extraction was choosed as response on four single factor of incubation temperature,time,incubation medium pH and liquid ratio.The optimal condition was as 45 ℃,4.31 h,pH 4.39 and 30,with the forecasted production of 171.07 mg/g.The real value was（169.04 ± 0.42） mg/g,which showed the model was credible.

关 键 词：麦胚 功能肽 内源蛋白酶 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]