响应面法优化豆粕蛋白酶解条件  

Optimization of the conditions of hydrolyzing soybean meal protein by response surface methodology

作　　者：徐曼[1] 马寒冰[1] 李铮[1] 朱丽娴[1] 陈鹏[1] 张弦[1] 廖永红[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《中国酿造》2013年第3期56-60,共5页China Brewing

基　　金：国家“十二五”科技支撑计划项目课题(2011BAD23B01;2011BAC11B06)

摘　　要：采用响应面法对豆粕蛋白酶解条件进行优化研究。以水解度为指标,采用单因素试验的方法考察了pH值、底物质量浓度、加酶量、水解温度和水解时间等因素对水解度的影响。在单因素试验基础上,根据中心组合(Box-Behnken)试验设计原理采用3因素3水平的响应面分析法,在分析各个因素的显著水平和交互作用后,得出最佳工艺条件为pH值6.96、底物质量浓度5.21g/100mL、加酶量3%、酶解温度53.8℃、酶解时间6h。在该条件下水解度达到23.67%。Response surface methodology was applied to optimization of the technique of hydrolyzing soybean meal protein. The factors including pH value, substrate quality concentration, quantity of enzyme, hydrolysis temperature and hydrolysis time were investigated in terms of the degree of hy- drolysis. Basing on single factor studies and a three-variable, three-level Box-Behnken experimental design, it analyzed for the significant of various factors and interactions. The results showed that the optimum conditions were as follow： pH value 6.96, substrate quality concentration 5.21g/100ml, quantity of enzyme 3%, hydrolysis temperature 53.8~C, hydrolysis time 6h. Under this condition, de^ree of hvdrolvsis was 23.67%.

关 键 词：豆粕蛋白 酶解 水解度 响应面法 

分 类 号：TS201[轻工技术与工程—食品科学]