乳糖酶水解乳糖条件的优化  

Optimization of the Lactose Hydrolysis Conditions

作　　者：曹晓燕[1] 潘道东[1] 

机构地区：[1]宁波大学海洋学院食品科学与工程系,浙江宁波315211

出　　处：《中国食品学报》2013年第7期89-94,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市重点科技创新团队(2012B82017);宁波市重大攻关项目(2011C11017);宁波市创新基金(2010C92024)

摘　　要：以乳糖水解率为评定指标,考察不同的温度、pH、E/S、时间对乳糖水解率的影响。先通过单因素试验初步得到水解工艺条件,然后依照Box-Benhnken的中心组合试验设计原则,以单因素试验为基础,选取3因素3水平的响应面分析法,建立表征乳糖水解率与各影响因子关系的回归方程,并绘制以乳糖水解率为响应值的响应面图和等高线图。乳糖水解的最佳工艺条件是:温度41.78℃,时间2.63 h,E/S 0.192%。在此条件下乳糖水解率达76.1%。The effects of temperature, pH, the ratio of enzyme to substrate, time on milk lactose hydrolysis were discussed. The optimum hydrolysis conditions were based on single factor tests, and then the response surface experi- ments of three factors and three levels were designed according to the principles of Box-Benhnken center combination. A regression model about milk lactose hydrolysis and its factors was established. The optimum conditions for milk lactose hydrolysis by enzyme were 41.78 ℃, time 2.63 h and the ratio of enzyme to substrate was 0.192%. Under these conditions, the milk lactose hydrolysis was 76.1%.

关 键 词：乳糖 乳糖酶 水解率 

分 类 号：TS201.2[轻工技术与工程—食品科学]