摘要
以燕麦麸皮为原料,采用Neutrase中性蛋白酶对其进行水解,以蛋白水解度及氮溶指数为评价指标,在反应时间、加酶量、料液比等单因素实验的基础上,采用Box-Benhnken响应面分析法系统探讨了燕麦麸蛋白酶解的最优条件,当水料比为15∶1,加酶量为底物的5%,酶解反应时间为4 h,水解度可以达到12%,氮溶指数达到59%.
oat bran was taken as raw materials, which was hydrolyzed by neutral protease Neutrase. Based on single factor test including the reaction time, enzyme dosage and the ratio of material to wa- ter, hydrolysis degree and nitrogen solvuble index as evaluation index, the optimum process parameters of oat bran enzymatic hydrolysis were determined with Box-Benhnken response surface methodology, the optimum process parameters were the ratio of water to material was 15 ： 1, enzyme dosage was 5 %, reaction time was 4 h, in this condition hydrolysis degree achieve 12%, nitrogen solvuble index achieve 59 % .
出处
《北京工商大学学报（自然科学版）》
CAS
2008年第5期9-12,16,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
酶解
燕麦麸
水解度
氮溶指数
响应面分析法
enzymatic hydrolysis
oat bran
hydrolysis degree
nitrogen solvuble index
response surface methodology
