水相酶法从冷榨橄榄果渣中提取蛋白的研究  

Research on Extraction of Protein from Cold Pressed Olive Pomace by Aqueous Enzymatic Method

作　　者：彭辉[1] 万聪[1] 何东平[1,2] 张世宏[1,2] 胡传荣[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,武汉430023

出　　处：《食品工业》2015年第10期85-89,共5页The Food Industry

基　　金：国家粮食局粮食公益性行业科研专项201313012-03

摘　　要：采用中性蛋白酶对预处理过的脱脂橄榄果渣进行酶解从而提取橄榄蛋白,以酶解温度、p H、加酶量、反应时间为单因素进行单因素酶解研究,并在单因素基础上以水解度为响应值对酶解条件进行响应面分析,得到酶解最佳工艺条件为:反应温度42.5℃、p H 7.0、加酶量为0.6%、酶解时间3.1 h,水解度达8.58%。Neutral protease was used to enzymatically hydrolyze pretreated cold pressed olive pomace. Use enzymatic temperature, pH, enzyme dosage, reaction time as the single factor. On the basis of single factor experiment, take the degree of hydrolysis as response value of response surface analysis. The optimal process condition was as follows： enzymatic temperature 42.5 ℃, pH 7.0, enzyme dosage 0.6%, reaction time 3.1 h. Under the optimal condition, the degree of hydrolysis was 8.58%.

关 键 词：水相酶法 中性蛋白酶 橄榄蛋白 响应面分析 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]