基于灰色关联分析法的大豆蛋白酶解工艺优化  

Optimization on enzymatic hydrolysis process of soybean protein by grey correlation analysis

作　　者：曲玲玲[1,2] 郭长慧[1,2] 刘丽洁[1,2] 张娜[1,2] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品与机械》2015年第5期217-221,共5页Food and Machinery

基　　金：国家自然科学基金(编号:31301602);黑龙江省应用技术研究与开发计划项目(编号:GC13B215);黑龙江省普通高等学校食品科学与工程重点实验室开放课题(编号:20121114194638483);哈尔滨商业大学研究生创新科研项目(编号:YJSCX2014-328HSD)

摘　　要：为使灰色关联分析法在食品领域得到充分的应用,并为食品工业提供优质的大豆多肽资源。采用单因素试验考察不同酶解条件对大豆蛋白酶解的影响,并利用灰色关联分析法建立蛋白酶解过程模型。利用Alcalase碱性蛋白酶(4.4万U/g)对大豆低温豆粕进行酶解,制备大豆多肽。通过灰色关联分析法计算反应体系pH值、反应温度、反应时间、大豆脱脂豆粕添加量以及Alcalase碱性蛋白酶添加量的关联系数,得到各因素显著性大小为pH值>温度>底物浓度>加酶量>时间。经实验验证水解度与预测水解度基本一致,证明试验得出的结论可靠。其最佳工艺参数为:反应体系pH值9.0,反应温度55℃,反应时间3h,大豆脱脂豆粕添加量5%(m/V),Alcalase碱性蛋白酶的添加量1 500U/g,该条件下水解度为13.53%。Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis.Based on this,the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry.Alcalase alkaline protease（4.4×104 U/g）was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides.The correlation coefficient of reaction pH,reaction temperature,reaction time,soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method.Significant size of various factors：pH 〉temperature 〉concentration of substrate〉 addition of enzyme〉reaction time.Degree of hydrolysis was basic consistent with degree of prediction hydrolysis by experimental verification.The experimental conclusion proves reliable.The optimum technological parameters were determined as follows：the reaction pH value was 9.0,the reaction temperature was 55℃,the reaction time was 3h,the addition of defatted soybean meal was 5%（m/V）,and the addition of Alcalase alkaline protease was 1 500 U/g.Under those conditions,degree of hydrolysis（DH）was 13.53%.

关 键 词：大豆蛋白 酶解 模型 灰色关联分析 

分 类 号：TQ936.1[化学工程]