响应面法优化生姜蛋白酶活性测定方法  

Determination Optimization of Ginger Protease Activity by Response Surface Method

作　　者：侯婴惠 张秀娟 王帅[2] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000 [2]济宁学院,山东曲阜273100

出　　处：《食品研究与开发》2018年第3期139-145,共7页Food Research and Development

基　　金：山东省自然科学基金(ZR2014CM035);国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：以生姜蛋白酶为研究对象,在单因素试验的基础上,通过响应面法优化酶活测定条件,探讨反应时间、反应温度、底物浓度、缓冲液pH值对姜酶活性的影响。通过软件分析得出生姜蛋白酶活性测定最佳条件:反应时间3.6min,反应温度46.44℃,底物浓度0.95%,缓冲液p H6.78,此条件下生姜蛋白酶活130.46 U,验证试验测得生姜蛋白酶活性为133.15 U,与预测值吻合。试验结果表明,响应面法优化生姜蛋白酶活性测定方法可行。With Ginger protease as the research object, on the basis of single factor experiment, the enzyme activity determination conditions were optimized by the response surface, the effects of reaction temperature, reaction time, substrate concentration, buffer p H effects on Ginger enzyme activity. The results showed that Ginger protease activity determination of optimum condition： reaction temperature 5 0 ℃, the reaction time was3.6 min, the substrate concentration 0.95 Y , buffer p H 6.78. Measured under the conditions of Ginger protease activity of 130.46 U . The result of verification experiment was coincided with predictive value, the actual activity was 133.15 U . The results showed that it was feasible to optimize the determination of Ginger protease activity by response surface methodology.

关 键 词：响应面法 生姜蛋白酶 酶活 

分 类 号：TS201.25[轻工技术与工程—食品科学]