牛乳中酪蛋白磷酸肽的制备工艺优化

Optimum of bovine milk casein phosphopeptides process

研究碱性蛋白酶酶解牛乳中酪蛋白制取酪蛋白磷酸肽的条件,并用响应面对其进行优化。在单因素实验的基础上,依据Centure-Composite Design中心组合实验设计原理,运用3因素3水平的响应曲面分析法,建立了碱性蛋白酶水解牛乳酪蛋白制备酪蛋白磷酸肽的二次多项数学模型,并以水解度为响应值作响应面,结果表明:酶水解酪蛋白制备酪蛋白磷酸肽的优化工艺条件分别为,水解时间为90 min、酶用量为底物的2.3%、温度60.04℃,pH值7.73,在此条件下实际水解度为20.40%。以此酶解条件,从牛乳中制备酪蛋白磷酸肽,其得率为6.8%,并对其理化性质进行了检测。

The condition of the preparation of bovine casein phosphopeptides by alkly hydrolysis casein and opti- mized by response surface methodology were studied. On the basis of single factor experiment and Centure-Composite Design principles, three factors at three levels response surface methodology was applied to build the model. The de- gree of hydrolysis was used as response value. By analyzing the response surface, the optimal processing was obtained as follows： hydrolysis time 90min, temperature 60.04℃ , pH 7.73, and enzyme-substrate ratio 2.3% , the actual hydrolysis degree was 20.40%. Under the above hydrolysis conditions, casein phosphopeptides content was 6. 8% and its physicochemical characters was also tested.