鹅骨蛋白水解条件的优化

Optimization of Enzyme Hydrolysis of Goose Bone-protein

利用酶法将鹅骨蛋白水解成小肽和氨基酸,提高了营养价值。本文比较了五种蛋白酶对鹅骨蛋白的水解能力,筛选了风味蛋白酶为最佳用酶,确定水解的最佳pH为7.0。同时以水解度为指标,用响应面分析对其酶解条件进行优化,建立了一个水解模型,其最优化条件为:加酶量为4671U/g、温度为58.7℃、时间为7.2h、底物浓度为18.8%。在此条件下达到最大水解度20.8%。

As the polypeptide and amino acid was made by enzyme hydroloysis from goose bone protein, its nutrition value was increased. The ability of five proteinases hydrolyze protein was compared under the same condition.The flavoured enzyme was selected and the best pH is 7.0. Hydrolysis conditions were optimized for the flavoured enzyme by response surface methodology （RSM）.A model of the degree of hydrolysis （DH）was proposed.Hydrolysis conditions were determined as follows, enzyme dosage of 4671 U/g,58.7℃,reaction time of 7.2h, and substrste concentration of 18.8%.It reached a maximum degree of hydrolysis of 20.8% at the optimum hydrolysis conditions.