摘要
以浓缩乳清蛋白为原料,选择胃蛋白酶,采用均匀实验设计安排多因素多水平,寻求酶解乳清蛋白的最佳优化条件,利用DPS数据处理软件对试验结果进行回归分析,得到了具有拟合度较高的回归方程。确定胃蛋白酶酶解乳清蛋白的最佳水解条件为:酶解温度40.5℃、pH2.5、酶和底物比1/25、底物浓度5.25%、酶解时间187min,水解度16.98%。
Abstract： Pepsin hydrolysis of whey protein was investigated. In order to find the best condition for enzymatic hydrolysis of whey protein, multiple-factor and multiple-level tests by using uniform design were arranged objectively. The regression equality acquired by DPS had a good fitting with test data. The optimization condition was that hydrolysis temperature was 40.5 ℃, pH was 2.5,the ratio of enzyme and material was 1/25, concentration of material was 5.25%, hydrolysis time was 187 min. The resulted hydrolysis degree was 16.98 %.
出处
《黑龙江八一农垦大学学报》
2007年第6期67-70,共4页
journal of heilongjiang bayi agricultural university
基金
黑龙江省科技厅资助项目(20020101482)
关键词
乳清蛋白
水解条件
优化
whey protein
hydrolysis condition
optimization
