摘要
本文以含有丰富蛋白质的豆腐渣为实验材料,研究碱性蛋白酶对豆腐渣蛋白质溶解度的影响。并采用四因素二次正交旋转实验设计对工艺参数温度、pH、酶添加量、时间等进行优化,建立了以溶解度为响应面的二次正交旋转回归设计模型。最终确定最佳条件为温度57℃,pH10.5,酶添加量1.8%,时间3.7 h,此时豆腐渣蛋白质溶解度为70.81%。
This test selected was rich in protein soybean waste as raw material.Studies on the influence of solubility of soybean waste protein protein on alkaline protease.The regression model of four factors twice rotation perpendicular regressive design was adopted to optimize the temperature,pH,enzyme addition ratio,and time.Finally,the optimum conditions of improve the solubility were as follows： temperature 57 ℃,pH 10.5,enzyme addition ratio 1.8 % and time 3.7 h.Now,the solubility of soybean waste protein to 70.81 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期17-20,共4页
Food Research and Development
关键词
豆腐渣蛋白质
碱性蛋白酶
溶解度
soybean waste protein
alkaline protease
solubility
