酪蛋白酶解制备酪蛋白磷酸肽研究 Ⅰ.过程分析与优化

Enzymatic Hydrolysis of Casein to Phospopetides Ⅰ .Process Analysis and Optimization

以 pH－ stat技术跟踪间歇搅拌反应釜中酪蛋白—碱性蛋白酶抑制备酪蛋白磷酸肽 (CPPS)过程特性，利用水解度 (DH)表征其反应历程。分析了温度 (T)、 pH值、底物浓度 ([S])、酶浓度 ([E])及时间 (t)等参数对 DH的影响，并通过多元线性回归求得其关联式，确定出最适酶解条件为： T=40℃， pH=10， [E]=0.2％， [S]=2.5g/L， t=30min。

Casein was hydrolyzed with alcalase to prepare phospopeptides(CPPs)in a batch stirred tank reactor(BSTR).The effecfs of operating parameters－ temperature,pH,enzyme concentration,substrate concentration and time－ on the degree of hydrolysis were studied by the pH－ stat technique.The optimal operating conditions(40℃， pH10,0.2％ enzyme,2.5g/L casein and 30min) were obtained.A correlation was also established in terms of the multiple linear regression.