摘要
采用碱性蛋白酶对豌豆蛋白进行水解,通过单因素试验,分析了温度、pH、酶与底物浓度比、底物浓度、水解时间对水解度影响,并在单因素试验的基础上,利用响应面分析法,优化确定的豌豆蛋白酶水解最佳条件为:温度54.5℃,pH7.9,酶与底物浓度比1.5%,底物浓度2.9%,水解时间3.0 h,最佳酶水解条件下的水解度为13.42%.
Alcalase was used to hydrolyze pea protein, and the effects of the temperature, pH value, the concentration ratio of enzyme to substrate, suhstrate concentration and the hydrolysis time on the hydrolysis degree were analyed through single factor experiments. Based on the response surface methodology, the enzymatic hydrolysis conditions of pea protein were optimized, and the optimum conditions were as follows： temperature 54.5 ~C, pH 7.9, enzyme/substrate concentration ratio 1.5%, substrate concentration 2.9%, hydrolysis time 3.0 hours. Under the optimum conditions, the hydrolysis degree of pea protein was 13.42 %
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第4期53-58,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
碱性蛋白酶
豌豆蛋白
酶水解
响应面方法
alkaline protease
pea protein
enzymatic hydrolysis
response surface methodology
