不同酶解条件下酪蛋白酶解产物特性的阶段性研究

Part experimental result of the characteristics of casein enzymatic hydrolysates under different enzymatic conditions

以底物浓度（[E]）、酶用量（[E]/[S]）、水解温度（T）、水解时间（t）和pH值5个因素作为因变量,采用五元二次正交旋转组合设计确定酪蛋白的水解条件,分析了不同酶解条件对酪蛋白水解度、蛋白回收率、三氯乙酸氮溶解指数、氨基氮含量的影响。结果表明,在不同酶解条件下获得的酶解产物的水解度、蛋白质回收率、三氯乙酸氮溶解指数、氨基氮含量差异较大,且酶解产物的水解度与蛋白质回收率、三氯乙酸氮溶解指数、氨基氮含量间均呈显著相关关系。

This research studied the effect of substrate concentration, the ratio of enzyme and substrate concentration, temperature, hydrolysis time and pH on the DH, NR, TCA-NSI and amino nitrogen content of casein hydrolysates. The result showed that different hydrolysates had different DH, protein recovery (NR), TCA-NSI and amino nitrogen content. There existed obvious correlation between DH and NR, TCA-NSI, amino nitrogen content.