响应面法优化油松花粉蛋白酶解工艺  

Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology

作　　者：范三红[1] 杜静婷 王相帅[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品工业科技》2016年第4期236-241,共6页Science and Technology of Food Industry

基　　金：山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)

摘　　要：以油松花粉蛋白为原料,蛋白水解度为评价指标,对油松花粉蛋白酶解工艺进行研究。首次优选出碱性蛋白酶为最佳水解酶,然后在单因素实验的基础上,采用Plackett-Burman设计挑选出对油松花粉水解工艺有显著影响的三个因素:加酶量、p H和底物浓度。采用Box-Behnken中心组合实验及响应曲面分析法得到油松花粉蛋白水解的最优工艺条件为:加酶量0.04 g/g样品,p H11.1,底物浓度0.09 g/m L,酶解时间5 h,酶解温度50℃,油松花粉蛋白的水解度为79.07%。本文的研究为油松花粉多肽及其功能性食品的开发提供了理论基础。With protein of Chinese pine pollen as the raw material protein hydrolysis degree as an evaluation index,this paper aimed to study the process conditions of pine pollen proteolysis. The alkaline protease was choosen as the bast hydrolase. On the basis of single factor experiment,the Plackett-Burman screening test was adopted to determine three factors（which signifcantly affect） significantly affecting hydrolysis of Chinese pine pollen as：total enzyme dose,p H and substrate concentration. Then,the hydrolysis process conditions of pine pollen protein was optimized by Box-Behnken center combination experiment and response surface methodology. Results showed that the optimum conditions for hydrolysis were as follows：enzyme concentration0.04 g/g,p H11.1,substrate concentration 0.09 g/m L,enzymatic time 5 h,enzymatic temperature 50 ℃. Under the optimal conditions,the hydrolysis degree of Chinese pine pollen protein could reach 79.07%. This study provided a theoretical basis for the development of Chinese pine pollen peptides and functional foods.

关 键 词：油松花粉 蛋白 蛋白酶水解 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]