摘要
以猪骨为原料,分别采用5种蛋白酶进行酶解,以水解度为指标,通过单因素实验和响应面分析法(RSM)对猪骨蛋白酶解的工艺进行优化。确定猪骨蛋白碱性蛋白酶酶解的最佳工艺条件为:水解温度为51℃,底物浓度为7%,加酶量为5000U/g,酶解时间为5h,猪骨蛋白的水解度可达23.72%。
Porcine bone meal was hydrolysed by five protease, at the target of degree of hydrolysis. The optimal enzymolysis conditions of alkaline proteinase were determined by mono-factor experiment and response surface methodology(RSM) analysis as follows: hydrolyzing temperature 51 ℃, substrate concentration 7%, enzyme dosage 5000 U/g, hydrolyzing time 5 h. It reached a maximum degree of hydrolysis porcine bone protein of 23.72% at the optimum hydrolysis conditions.
出处
《食品科技》
CAS
北大核心
2010年第10期162-167,共6页
Food Science and Technology
基金
硕士创新项目(T32233)
关键词
猪骨蛋白
酶解
响应面分析法
porcine bone protein
enzymatic hydrolysis
response surface analysis method