中心组合设计优化超高压处理的大豆蛋白体外消化工艺

Technological Optimization of In Vitro Enzymatic Digestion of Soy Protein of High Hydrostatic Pressure Processing by Central Composite Design

将超高压应用于大豆蛋白体外消化预处理。选用压力、胃蛋白酶用量和胰蛋白酶用量为自变量,水解度为因变量,采用中心组合设计,研究各自变量及其交互作用对大豆蛋白水解度的影响。利用SAS6.0和响应面分析相结合的方法,模拟得到二次多项式回归方程的预测模型,并确定超高压处理的大豆蛋白体外消化最佳条件为:压力580MPa,胃蛋白酶用量1.1%,胰蛋白酶用量3.2%。

High hydrostatic pressure （HHP） was used for pre-treatment of in vitro enzymatic digestibility of soy protein isolate （SPI） in this study. The pressure, pepsin/substrate ratio and pancreatin/substrate ratio were varied according to the central composite design with the aim of assessing the effects of these variables and their interactions on the degree of hydrolysis of SPI. The predictive polynomial quadratic equations model was developed by SAS 6.0 software. According to the results of regress equations calculation and response analysis, the optimum condition for in vitro digestion of soy protein of HHP processing was the pretreatment pressure 580 MPa, pepsin/substrate ratio 1.1%, pancreatin/substrate ratio 3.2%.