基于主成分分析法研究麦芽蛋白水解度与功能特性的关系

Studied on the Relation between Malt Protein’s Hydrolysis Degree and Properties by Principal Component Analysis

采用木瓜蛋白酶对麦芽蛋白进行改性,研究麦芽蛋白水解度与功能特性的关系。在分析水解度与麦芽蛋白的起泡性、溶解性、持水性、吸油性和乳化性的相关性基础上,对功能特性做主成分分析,构建麦芽蛋白功能特性的综合指标,通过回归分析建立水解度与综合指标的数学模型。麦芽蛋白的5个功能特性被划分为3个主成分因子F1、F2和F3,总方差贡献率分别为62.769%、17.807%和11.710%,构建的功能特性综合指标F=62.769%×F1+17.807%×F2+11.710%×F3,建立了功能特性综合指标与水解度(X)的数学模型:F=-0.0084X2+0.4548X-5.4881,模型相关系数0.968。试验表明基于主成分分析探讨水解度对功能特性的影响是可行的,为酶法改性蛋白的研究提供一定参考。

Some properties of malt protein were improved by papain＇ s hydrolysis and the relation between hydrolysis degree and properties were studied. The correlations between hydrolysis degree and properties were analyzed. Principal component analysis was used in malt protein＇s properties, synthesis index of malt protein＇s properties was established, and the model between hydrolysis degree and synthesis index was constructed by regress analysis. The original five properties indexes were separated into three principal component factors F1, F2 and F3, and the dedication from the principal component was 62.769%, 17.807% and 11.710%, respectively. The properties synthesis index was F=62.769% × F1 ＋ 17.807%× F2＋ 11.710%×F3. The model between hydrolysis degree and properties＇ synthesis index was F=-0.0084X2 ＋ 0.4548X-5.4881. Principal component analysis can be used in discussing the effects of degree hydrolysis on malt protein＇s properties. The results can offer some references for proteins＇ modification by enzyme.