碱性蛋白酶(alcalase)水解鹰嘴豆分离蛋白的工艺优化

Technology Optimization for Alcalase Hydrolysis of Chickpea Isolated Protein

采用单因素和正交试验的方法对碱性蛋白酶alcalase水解鹰嘴豆分离蛋白的工艺进行了系统研究,确定最佳水解条件为:pH,9.0;反应温度(T),50℃;底物浓度[S],4%;酶与底物浓度比[E/S],0.4 AU/g。在最佳条件下水解100 min水解度可达52.65%。

The alcalase hydrolysis of chickpea isolated protein was systematically studied through a single - factor test and an orthogonal designed experiment. Results show that the obtained optimum hydrolysis conditions are pH 9.0, hydrolyzing temperature （T） 50 ℃, concentration of substrate [ S] 4%, and enzyme concentration [ E/S] 0.4 AU/g protein. The degree of hydrolysis can reach 52.65% after reacting for 100 min at the optimum conditions.