响应面试验优化超声波辅助酶解豌豆蛋白工艺研究

Optimization of ultrasonic assisted enzymatic hydrolysis of pea protein by response surface method

以豌豆蛋白为主要原料,研究超声波辅助碱性蛋白酶酶解豌豆蛋白的工艺条件,以豌豆蛋白的水解度为评价指标,通过单因素试验和响应曲面优化试验得出最优条件,对酶解产物的应用性能进行了分析。试验结果表明:当超声时间20 min、超声温度55℃、pH 8.0、水解时间3.0 h、加酶量(占底物质量分数)6%时,豌豆蛋白可达到最佳水解度为34.10%。在此条件下,测得酶解物的DPPH自由基清除率为81.33%,持水性为8.9 mL/g,乳化性为57.14%,乳化稳定性为55.00%。

With pea protein as the main raw material,the technological condition of ultrasonic assisted alkaline protease enzymolysis of pea protein was studied.Taking the degree of hydrolysis of pea protein as an evaluation index,the optimal conditions were obtained by single factor experiment and response surface optimization experiment,and the application properties of enzymatic hydrolysates were analyzed.The experimental results showed that when the ultrasonic time was 20 min,the ultrasonic temperature was55℃,the pH was 8.0,the hydrolysis time was 3.0 h,and the amount of enzyme added(in the mass fraction of substrate)was 6%,the optimal hydrolysis degree of pea protein was 34.10%.Under the conditions the DPPH free radical scavenging rate,water holding capacity,emulsifying property and emulsifying stability were 81.33%,8.9 mL/g,57.14%and 55.00%,respectively.