摘要
以榛子仁为原料,利用Alcalase碱性蛋白酶水解,进而提取榛子蛋白。以榛子仁总蛋白提取率为指标,对影响因素进行研究。在单因素试验的基础上采用响应面法优化工艺条件,得到最佳酶解条件:加酶量2.0%、温度55℃、酶解时间2.5h、料水比1:5(g/mL)、pH8.9。由F检验可得因素贡献率为x1>x2>x4>x5>x3,即加酶量>酶解温度>料液比>酶解pH值>酶解时间。
Alcalase was used for the aqueous enzymatic extraction of protein from filbert kernel.Based on one-factor-at-a-time experiments,response surface methodology was used to optimize process conditions for maximizing total protein extraction efficiency.The optimal extraction conditions were determined as follows： enzyme dosage 2.0%,hydrolysis temperature 55 ℃,hydrolysis time 2.5 h,material/liquid ratio 1：5,and hydrolysis pH of 8.9.The results of F tests showed that the process conditions could be ranked in decreasing order of contribution rate as follows： enzyme amount,hydrolysis temperature,material/ liquid ratio,pH,and hydrolysis time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期143-148,共6页
Food Science
基金
黑龙江省攻关项目(GA09B401-6)
国家现代农业产业技术体系建设项目(nycytx-004)
关键词
水酶法
碱性蛋白酶
榛子蛋白
响应面
aqueous enzymatic extraction
alcalase
filbert protein
response surface methodology
