摘要
以米糠为原料,采用响应面法优化中性蛋白酶酶解蛋白质的脱除工艺。在单因素试验的基础上,采用Box-Behnken试验设计,对影响蛋白质脱除率的加酶量、液固比值、酶解温度和酶解时间等进行优化,建立了各因素与蛋白质脱除率的二次多项式模型。结果表明,酶解蛋白质的最佳工艺条件为:加酶量210 U/g、液固比值12.5m L/g、酶解温度52℃、酶解时间61 min。此条件下所得的蛋白质的脱除率为99.2%。
With rice bran as raw material, deproteinization technology of feruloyl oligosaccharides from rice bran by neutral protease was optimized by the response surface analysis method. On the basis of single factor experiments, we selected the addition amount of enzyme, liquid-solid ratio, enzyme digestion temperature and solution time for Box-Behnken research four factors three levels, and analyzed the test data with the Design-Expect 8.0 software, and the deproteinization conditions were optimized by response surface. The maximum removal rate of protein of 99.2% was obtained when the enzymatic deproteinization was done at 52 ℃ for 61 min with the addition amount of enzyme 210 U/g, the liquid-solid ratio12.5 m L/g.
出处
《食品工业》
CAS
北大核心
2018年第3期87-90,共4页
The Food Industry
基金
吉林省科技支撑计划重点科技攻关项目(20170204022N Y)
关键词
米糠
中性蛋白酶
蛋白质
响应面优化
rice bran
neutral protease
protein
response surface optimization
