摘要
应用响应面分析方法对影响菜籽蛋白的酶水解的因素进行分析 ,得到复合风味蛋白酶的最佳酶水解条件为温度 5 5 5℃ ,pH6 2 ,酶与底物浓度比 74 3LAPU/g ,底物浓度 1 2 0 % ,水解时间 3h ,最佳酶水解条件下的水解度为 2 6 4% .在最佳酶水解条件下对水解度和时间的关系进行了研究 ,证实了预测值和实测值是一致的 .
Response Surface Methodology was used to analyze the enzymatic hydrolysis conditions of rapeseed protein.The optimum conditions of flavorzyme hydrolysis were at 55℃ for 3hr,pH6.2,enzyme/substrate ratio 74.3 (LAPU/g),substrate/solvent ration 12%(w/v),the hydrolysis degree was 26.4%.The relationship between the degree of hydrolysis(DH)and hydrolysis time was also studied.The result proved that the predicative value was consistent with the test one.
