响应面法优化荞麦蛋白酶解工艺  

Optimization of Enzymatic Hydrolysis of Buckwheat Protein by Response Surface Methodology

作　　者：李侠[1] 张利宽[1] 刘春萌[1] 于洋[1] 刘振春[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2012年第22期145-148,共4页Food Science

摘　　要：以荞麦蛋白为研究对象,在单因素试验基础上,采用响应面分析法优化荞麦蛋白酶解工艺。结果表明:水解温度64℃、pH9、酶用量3704U/g、底物质量浓度7.8g/L,荞麦蛋白的水解度达到最大值。该条件下荞麦蛋白水解度预测值为37.43%,验证实验所得实际值为37.35%,实测结果与预测值符合良好。Response surface methodology was used to optimize conditions for the enzymatic hydrolysis of buckwheat protein with alkaline protease to maximize the degree of hydrolysis（DH）.The maximum DH value was obtained under the optimized hydrolysis conditions： a hydrolysis temperature of 64 ℃,pH9,an enzyme loading of 3704 U/g and a substrate concentration of 7.8 g/L.The predicted and observed DH values were 37.43% and 37.35%,respectively,suggesting good agreement.

关 键 词：响应面分析 荞麦蛋白 酶解 荞麦多肽 水解度 

分 类 号：TS202.1[轻工技术与工程—食品科学]