胰蛋白酶酶解酪蛋白工艺条件的优化

Optimization of Process Conditions for Digesting Casein by Trypsinase

本文选取酪蛋白为实验原料,胰蛋白酶为水解酶,以水解度和多肽含量为双评价指标,通过单因素和正交试验设计研究了胰蛋白酶酶解酪蛋白的条件。单因素实验研究了反应时间,底物质量,酶的添加量,p H值和温度对水解的影响,确定了主要影响因素及水平范围,通过L9(34)正交试验获得最佳的酪蛋白酶解条件。研究结果表明:胰蛋白酶酶解酪蛋白的最佳条件为:温度55℃,p H值8.0,时间120 min,底物质量0.5 g,酶添加量0.06 g。在此条件下,酪蛋白的水解度可达23.65%,多肽含量为54.79%。

Using casein as the experimental material and trypsin as the hydrolase, with hydrolysis degree and polypeptide content as double evaluation indexes, hydrolysis conditions of casein with trypsin were determined by sin- gle factor and o enzyme dosage, rthogonal experimental design. Effects of the main factors, such as hydrolysis time, substrate mass, pH value and temperature on the hydrolysis were investigated by single factor to ensure the main in-fluence factors and their level. Then the optimum hydrolysis conditions of casein were obtained from the results of the visual analysis through L9 （34） orthogonal test. The results showed that optimum hydrolysis conditions of casein were temperature 55 ℃, pH 8.0, 120 min, 0.5 g of substrate mass and 0.06g of enzyme dosage. Under these conditions, 23.65% casein was hydrolyzed and 54.79 % polypeptide content was obtained.