摘要
深入研究了地衣芽孢杆菌20203产碱性蛋白酶水解大豆分离蛋白制备大豆肽,分析了底物浓度、温度、酶浓度和时间对水解度的影响.在单因素试验的基础上,采用4因素3水平的响应面分析法,以大豆蛋白的水解度为响应值,对影响大豆分离蛋白水解度的因素进行研究分析,得到了最佳水解条件为:加酶量10 000 u/g,时间6 h,pH值9.5,温度55℃.此条件下水解度为17.35%.
In this paper, we studied the preparation of soybean peptides from soybean protein isolates hydrolyzed by alkaline proteases produced by Bacillus licheniformis, and analyzed the effects of substrate concentrations, temperature, enzyme concentration and time on hydrolysis degree. On the basis of single factor tests, we carried out response surface methodology selecting four factors and three levels to analyze the main factors affecting the hydrolysis degree of soybean protein isolates to obtain the optimum hydrolysis conditions, which were enzyme amount 10 000 u/g,time 6 hours,pH 9.5,and temperature 55℃. Under the optimum conditions,the hydrolysis degree reached 17.35%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第2期19-24,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然基金项目(20976037)
2010年河南省高新技术产业化专项基金
2011年郑州市创新型科技人才队伍建设工程
关键词
大豆肽
酶水解
苦味肽
响应面分析法
soybean peptide
enzymatic hydrolysis
bitter peptides
response surface methodology
