酶法水解乳清蛋白工艺研究

Study on Enzymatic Hydrolysis of Whey Protein Process

以乳清蛋白为原料,选择碱性蛋白酶水解乳清蛋白。通过四因素三水平正交试验设计方法对碱性蛋白酶水解乳清蛋白的工艺条件[酶-底浓度比(E/S),pH,水解温度,水解时间]进行优化,确定了碱性蛋白酶酶解乳清蛋白的最佳水解条件为酶-底浓度比0.05,pH 8.0,反应温度60℃,水解200 min,此条件下水解度为21.92%。各因素对水解度的影响主次顺序为酶-底浓度比(E/S)>水解温度>水解时间>pH。

We chose whey protein as the raw material and selected alkaline protease（Alcalase） to hydrolyze whey protein.Through the four factors and three levels orthogonal experimental designed method（enzyme and substrate ratio（E/S）,pH values,hydrolysis temperature,hydrolysis time） to optimize whey protein hydrolysis process conditions.Determined the alkaline protease（Alcalase） enzymatic hydrolysis of whey protein optimum conditions were enzyme and substrate concentration ratio 0.05,pH 8.0,reaction temperature 60 ℃,hydrolysis 200 min.Under these conditions,the degree of hydrolysis was 21.92 %.These factors influenced the degree of hydrolysis in the order enzyme substrate concentration ratio（E/S）hydrolysis temperaturehydrolysis timepH value.