摘要
对木瓜蛋白酶脱除茁霉多糖发酵液蛋白质工艺进行研究。在单因素实验的基础上,通过响应面设计进行工艺优化。结果表明:pH、酶解温度、酶添加量以及pH与酶解时间、pH与酶添加量的交互作用对蛋白脱除率有显著影响。木瓜蛋白酶脱除茁霉多糖发酵液蛋白质的最佳工艺条件为:pH5.2,酶解时间2.5h,酶解温度49℃,酶添加量1.5%,在此条件下蛋白脱除率为64.09%,多糖损失率为13.05%。
The deproteinized process with papain from pullulan polysaccharide broth was studied. The optimization strategy was single factor test and subsequent response surface analysis based on Box-Behnken design. The results showed ：the factors （pH,temperature, the amount of enzyme,the interaction of pH and time,the interaction of pH and the amount of enzyme） had a significant effect on the protein removal rate,and the optimum deproteinized process with papain from pullulan polysaccharide broth was as follows pH5.2,time 2.5h,temperature 49℃,the amount of enzyme 1.5% ,the protein removal rate was 64.09%,the polysaccharide loss rate was 13.05%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期196-201,共6页
Science and Technology of Food Industry
基金
甘肃生物技术专项(GNSW-2005-06)
关键词
茁霉多糖
脱蛋白
木瓜蛋白酶
响应面法
pullulan polysaccharide deproteinized papain response surface methodology
