摘要
采用碱性蛋白酶水解高温豆粕制备高水解度大豆肽,通过单因素和响应面实验确定酶解高温豆粕的优化条件。以水解度为指标,考察温度、时间、p H、加酶量、底物浓度等因素对水解度的影响。优化的酶解条件为:温度50℃、时间5 h、pH 8.60、加酶量17700 U/g底物、底物浓度10.25%,该条件下得到大豆肽的水解度为37.20%。
The high-temperature soybean meal was hydrolyzed into high-DH soy peptides by Alkaline Protease method.The optimum condition of enzymatic hydrolysis high-temperature soybean meal was determined by the single factor and response surface experiment method.During experiment period,the degree of hydrolysis(DH)was used as an index and the influence of five factors on the degree of hydrolysis were studied.The five factors were optimized and the optimum conditions were:temperature 50℃,time 5 h,pH 8.60,proteases concentration 17700 U pergram substrate,and substrate concentration 10.25%.Under these conditions,the resulted DH is 37.20%.
作者
许晶
江连洲
李杨
王金玲
Xu Jing;Jiang Lianzhou;Li Yang;Wang Jinling(Northeast Agricultural University,Harbin 150030,China)
出处
《大豆科技》
2019年第S01期132-136,共5页
Soybean Science & Technology
基金
黑龙江省杰出青年科学基金(项目编号:C01040101)
关键词
酶解
高温豆粕
大豆肽
响应面分析
enzymatic hydrolysis
high-temperature soybean meal
soy peptides
response surface analysis