碱性蛋白酶水解酪蛋白工艺优化  

Process Optimization of Casein Hydrolysis by Alkaline Protease

作　　者：杨帆 苏德亮 宋礼 YANG Fan;SU Deliang;SONG Li(Gansu Hualing Dairy Co.,Ltd.,Gannan 747000;Hezheng County Hualong Dairy Co.,Ltd.,Hezheng 731200)

机构地区：[1]甘肃华羚乳品股份有限公司,甘南747000 [2]和政县华龙乳制品有限公司,和政731200

出　　处：《食品工业》2024年第8期35-39,共5页The Food Industry

摘　　要：研究碱性蛋白酶水解酪蛋白的最优工艺条件。在单因素试验基础上,根据Box-Behnken的中心组合试验设计原理,采用四因素三水平的响应面分析法,以水解度为响应值作响应面和等高线,得出碱性蛋白酶水解酪蛋白的最佳工艺条件,即碱性蛋白酶添加量3%、底物浓度5%、水解时间254 min、水解pH 7.5、水解温度55℃,水解度可达35.02%。The optimal process conditions of casein hydrolysis by alkaline protease were studied.On the basis of single factor experiment,according to the principle of Box-Behnken central composite experimental design,the response surface analysis method of four factors and three levels was used,and the degree of hydrolysis was used as the response surface and contour line.The optimum conditions for the hydrolysis of casein by alkaline protease were as follows:alkaline protease addition amount 3%,substrate concentration 5%,hydrolysis time 254 min,hydrolysis pH 7.5 and hydrolysis temperature 55°C,and the degree of hydrolysis was up to 35.02%.

关 键 词：酪蛋白 碱性蛋白酶 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]