摘要
用响应面分析法 (RSM)对影响菜籽蛋白的酶水解的因素进行分析 ,得到As1 398的最佳酶水解条件为温度 4 9 6℃ ,pH7 6,酶与底物浓度比 (E/S) 74 2 0PU/g ,底物浓度 9 4 % (w/v) ,水解时间 6h ,最佳酶水解条件下的水解度为 16 2 %。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,which for As1 398 were:49 6℃,pH7 6,enzyme/substrate ratio of 7 420 (PU/g),Substrate/solvent ratio of 9 4%(w/v),reaction time of 6 h.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.
出处
《中国油脂》
CAS
CSCD
北大核心
2001年第1期50-51,共2页
China Oils and Fats
