中心组合设计优化高温菜籽粕中蛋白的酶解工艺

Optimization of enzymatic hydrolysis protein from hot pressed rapeseed meal using central composite design

蛋白肽具有一定的生物活性且容易吸收,广泛应用在食品、医药和化妆品等领域,显示出了诱人的应用前景。研究以超声波法从热榨春油菜菜籽粕中提取的蛋白为原料,利用碱性蛋白酶进行酶解制备菜籽蛋白肽。通过单因素试验及中心组合设计试验研究了底物浓度、酶解温度、酶用量、pH等因素对菜籽蛋白水解度的影响,确定了碱性蛋白酶酶解菜籽蛋白的最佳工艺条件,建立了回归数学模型。结果表明:在底物浓度为3%,酶解温度为46℃,酶用量为12000U/g,pH为9.57的条件下酶解3h,菜籽蛋白的水解度达23.96%。为进一步酶解打下良好的基础,是一条经济可行的工艺路线。

Protein peptide has some of the biological activity and easily absorbed,applications of peptide in special food,pharmaceutical and biodegradable plastics have a potential prospect.This paper taking rapeseed protein from hot pressed rapeseed meal by ultrasonic wave as raw materials,and it is enzymatic hydrolysis using alkali protease.The single factor experiments and central composite design were adopted to study the effects of substrate concentration,enzymatic hydrolysis temperature,enzyme activity,pH value on degree of hydrolysis,the optimum process conditions of enzymatic hydrolysis were determined,then enzymatic hydrolysis regression model were established,substrate concentration 3%,enzymatic hydrolysis temperature 46 ℃,enzyme activity12000U/g,pH value 9.57,enzymatic hydrolysis time3 h,the degree of hydrolysis of rapeseed protein by this new process was 23.96%.It will lay the better foundation for further enzymatic hydrolysis,and it is economical feasible.