菜籽蛋白的酶水解——复合风味蛋白酶水解条件的研究

The enzymatic hydrolysis of rapeseed proteinThe study on the hydrolysis conditions of flavorzyme

用响应面分析方法 (RSM)对影响菜籽蛋白酶水解的因素进行分析，得到复合风味蛋白酶 Flavorzyme的最佳酶水解条件为温度 55.5℃， pH6.2，酶与底物浓度比 (E/S) 74.3LAPU/g，底物浓度 12.0％ (W/V)，水解时间 3h，最佳酶水解条件下的水解度为 26.4％。在最佳酶水解条件下对水解度和时间的关系进行了研究，证实了预测值和实测值是一致的。

Response surface methodology(RSM) was used to optimize the hydrolytic conditions.The optimal hydrolytic conditions for Flavorzyme were: 55.5℃， pH6.2， enzyme/substrate ratio 74.3 LAPU/g, substrate/solvent ratio 12％ (W/V), reaction time 3h. Under the optimum conditions,the relationship between the degree of hydrolysis(DH) and time was studied. The result proved that the predicative value was consistent with the test value.