响应面法分析凝乳酶活性影响因素

Response surface methodology(RSM) was employed to analysis influences of different factors on the proteolytic activity of chymosin

凝乳酶是干酪制造过程中起关键作用的酶。以蛋白水解活力为指标,采用响应面法分析纤溶酶添加量、Ca Cl2添加量、温度及p H值对凝乳酶活性的影响。结果表明,当纤溶酶7.88 mg/L,氯化钙0.017%,温度40.93℃,p H值为5.03时,预测的最高蛋白水解活力为319.194 U/g。验证实验的实测值为325.19 U/g。

Abstract： Chymosin is the crucial enzyme in the cheese production. The influences of different factors on the proteolytic activity of chymosin were analyzed by response surface methodology. The effects of four variables, such as plasmin, CaCl2, temperature and pH were examined. The results showed that, when four factors was 7.88 mg/L plasmin, 0.017% CaCl2 , 40.93℃ and 5.03 pH value, respectively, the highest proteolytic activity was 319.194 U/g. After further validating test, the highest proteolytic activity was 325.19 U/g.