响应面法优化牛乳蛋白的水解工艺研究

Response Surface Methodology Optimization of Bovine Milk Protein Hydrolysis

为降低牛乳蛋白中的致敏蛋白含量,制备婴儿配方乳。利用蛋白酶水解牛乳蛋白,在筛选出最佳酶解用酶的基础上,以胰蛋白酶浓度、酶解时间、酶解温度为影响因子,在单因素试验结果的基础上,应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计,以牛乳蛋白水解度为响应值,运用响应面法对水解条件进行进一步优化。结果表明:酶浓度、酶解时间对牛乳蛋白水解度影响显解著;时牛间乳为蛋4白7.0质1水mi解n。的回最归佳方工程艺预为测:以牛胰乳蛋蛋白白酶水为解水度解理用论酶值,可水达解到温2度0.7为8%54,.365次℃验,酶证添实加验量的为平0均.7水9%解,酶度20.74%,与预测值相对误差为0.2%。说明利用响应面实验设计研究出胰蛋白酶水解牛乳蛋白最佳工艺,为婴儿配方乳的生产奠定了基础。

The aim was to reduce allergenic protein content in milk proteins for producing infant formula milk.We hydrolyzed milk protein based on screened best enzyme and based on trypsin concentration,hydrolysis time,hydrolysis temperature viewed as influence factors.We used single factor experiments and Centure-composite Design Center combination method of three factors and three levels experimental design to further optimize hydrolysis condition.The effect of enzyme concentration and hydrolysis time were significant.The optimum hydrolysis conditions were optimized as following：enzyme concentration 0.79%,hydrolysis temperature 54.65℃ and time 47.01 min.Regression equations predicting milk protein hydrolysis degree theory value could reached 20.78%,the average degree of hydrolysis of three times experiment could reached 20.74%,compared with predictive value the relative error was 0.2%.We successfully developed the optimum hydrolysis conditions of trypsin by response surface experimental design which laid a foundation on infant formula milk production.