| 木瓜蛋白酶水解马铃薯蛋白水解条件的研究 |
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| 引用本文： | 高丹丹,徐纪平,李贞子.木瓜蛋白酶水解马铃薯蛋白水解条件的研究[J].食品工业科技,2012,33(8):267-271. |
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| 作者姓名： | 高丹丹 徐纪平 李贞子 |
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| 作者单位： | 西北民族大学生命科学与工程学院,甘肃兰州,730030 |
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| 基金项目： | 西北民族大学中央高校基本科研业务费专项资金资助(zyz2011072);甘肃省青年科技基金计划(1107RJYA018) |
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| 摘 要： | 采用马铃薯渣为原料提取马铃薯蛋白,用木瓜蛋白酶对其进行水解。研究水解时间、温度、pH和酶与底物浓度比(E/S)四个因素对水解过程的影响。以水解度(DH)为评价指标,在单因素实验的基础上,采用Box-Benhnken响应面分析法,优化木瓜蛋白酶水解马铃薯蛋白质的工艺条件。结果表明,在酶与底物浓度比为6000U/g时,最佳的水解条件为:温度为64.70℃、pH为7.41、水解反应时间3.12h。在此条件下,水解度为20.19%。
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| 关 键 词： | 木瓜蛋白酶 马铃薯蛋白质 水解度(DH) 响应面 Box-Benhnken |
Study on the optimum conditions of the hydrolyzation of potato protein by papain |
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| GAO Dan-dan,XU Ji-ping,LI Zhen-zi.Study on the optimum conditions of the hydrolyzation of potato protein by papain[J].Science and Technology of Food Industry,2012,33(8):267-271. |
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| Authors: | GAO Dan-dan XU Ji-ping LI Zhen-zi |
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| Affiliation: | (College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou 730030,China) |
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| Abstract: | Potato protein was extracted from potato pulp and hydrolyzed by papain.The influences of the hydrolysis time,temperature,pH,and substrate/enzyme ratio on the degree of hydrolysis of potato protein were investigated.On the basis of single factor tests and Box-Benhnken response surface methodology,the optimal working parameters were worked out and tested.The optimum hydrolysis parameters were as follows:when the substrate/enzyme ratio was 6000U/g,the potato protein was hydrolyzed for 3.12h at temperature 64.70℃ under pH 7.41,and the degree of hydrolysis was reached 20.19%. |
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| Keywords: | papain potato protein hydrolysis degree response surface Box-Benhnken |
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