猪血蛋白的复合酶水解工艺条件优化研究  

Study on optimum hydrolysis conditions of porcine blood protein by compound enzyme

作　　者：江霞[1] 周成[1] 朱秋劲[1,2] 

机构地区：[1]贵州大学生命科学学院,贵阳550025 [2]贵州大学食品科学工程研究中心,贵阳550025

出　　处：《中国调味品》2012年第2期35-41,共7页China Condiment

基　　金：贵州省科技支撑计划项目[黔科合NY字(2009)3029号]

摘　　要：为了提高猪血蛋白水解率以获得更加丰富的小分子肽及游离氨基酸,文章通过复合酶的筛选及水解条件的单因素实验和响应面优化研究,得出水解猪血蛋白最佳复合酶组合为风味蛋白酶与胰酶,其最佳水解工艺条件为:水解温度50.88℃,初始pH为8.15,复合酶配比为0.96∶1,底物浓度6%,水解时间6h。水解度模型预测值42.91%,实测值43.13%,证明所得回归模型拟合较好,可以用来预测实验结果。In order to get more small peptides and free amino acids from porcine blood,optimal compound enzyme was selected and then it’s hydrolysis conditions were optimized by response surface methodology.The results showed that the best combination of compound enzyme was flavourzyme and Pancreatin.The optimum conditions were that temperature 50.88 ℃,pH 8.15,the ratio of flavourzyme and Pancreatinwas 0.96∶1,substrate concentration 6%,hydrolysis time 6 h.The value of model prediction was 42.91% and the measured was 43.13%,the model can be used to predict the experimental results.

关 键 词：猪血 复合酶 酶解 水解度 响应面优化法 

分 类 号：TS202.3[轻工技术与工程—食品科学]