摘要
以猪血为原料,以热变性温度、热变性时间和CuCl2溶液添加量为考察因素,研究制备SOD粗酶的最佳工艺条件。在单因素试验基础上,采用Box-Behnken试验设计和响应面分析对猪血中SOD粗酶的制备工艺进行优化。试验结果表明,猪血中SOD粗酶的最佳制备工艺条件为:热变性温度64℃,热变性时间13min,CuCl2溶液添加量2.5%,在此条件下,SOD粗酶活性的理论值为826U/mg,验证试验结果为848U/mg。
Pig blood was chosen to prepare SOD. Thermal denaturation temperature, thermal denaturation time and the amount of CuCl2 solution were determined by single factor experiment. According to that, Box-Behnken experimental design combined with response surface methodology was taken to optimize the hydrolysis condition for production of SOD from pig blood. The result showed that the optimal condition for production of SOD was that thermal denaturation temperature 64 ℃, thermal denaturation time 13 min and the amount of CuCl2 solution 2.5%. The activity of SOD crude enzyme at this condition could reach 826 U/mg, and the verification result was 848 U/mg.
出处
《食品工业》
北大核心
2014年第11期4-7,共4页
The Food Industry
关键词
猪血
超氧化物歧化酶
工艺优化
响应面分析
pig blood
superoxide dismutase（SOD）
process optimization
response surface methodology
