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响应面分析法优化猪骨蛋白酶解工艺 被引量:4

Optimization of enzymatic hydrolysis of porcine bone protein by using response surface method
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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
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