摘要
选用中性蛋白酶对豌豆蛋白进行水解,在单因素试验的基础上采用响应面分析方法对豌豆蛋白的酶解条件进行优化,得出最佳的水解条件为:底物浓度(g/mL)5.15%,水解时间3.0h,温度54.6℃,pH6.5,加酶量2.95%,最佳酶水解条件下的水解度为7.82%.
We studied the enzymatic hydrolysis conditions of pea protein by using neutral protease.On the basis of singe-factor analysis,we adopted the response surface methodology to optimize the enzymatic hydrolysis conditions,and the optimum hydrolysis conditions were as follows： substrate concentration 0.515 g/mL,reaction time 3 hours,reaction temperature 54.6 ℃,pH 6.5 and enzyme-substrate ratio 2.95%.Under optimum conditions,the degree of hydrolysis of pea protein was 7.82%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第2期23-27,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
中性蛋白酶
豌豆蛋白
酶水解
neutral protease
pea protein
enzymatic hydrolysis
