| RSM优化大豆蛋白酶水解条件 |
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| 引用本文： | 郭兴凤,慕运动.RSM优化大豆蛋白酶水解条件[J].粮食与油脂,2006(12):26-28. |
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| 作者姓名： | 郭兴凤 慕运动 |
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| 作者单位： | 河南工业大学,郑州,450052 |
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| 摘 要： | 用As1．398中性蛋白酶水解大豆分离蛋白,采用四因素三水平中心组合设计优化大豆分离蛋白酶水解条件,应用SAS分析软件对实验数据进行处理。得以最佳酶水解条件为：温度40．2℃,pH7．2,酶与底物浓度比0．87%(W/W)。底物浓度8．86%(W/W),水解时间3 h；在此条件下水解度预测值为11．28%,实际测定水解度值为11．24%。
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| 关 键 词： | 中心组合设计 中性蛋白酶 大豆分离蛋白 |
| 文章编号： | 1008-9578(2006)12-0026-03 |
| 收稿时间： | 2006-10-13 |
| 修稿时间： | 2006年10月13 |
The Optimum of Enzymatic Hydrolysis Conditions of Soy Protein Using RSM |
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| GUO Xing-feng,MU Yun-dong.The Optimum of Enzymatic Hydrolysis Conditions of Soy Protein Using RSM[J].Cereals & Oils,2006(12):26-28. |
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| Authors: | GUO Xing-feng MU Yun-dong |
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| Affiliation: | Henan University of Technology, Zhengzhou 450052, China |
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| Abstract: | Bacillus subtilis As1.398 neutral proteinase was used to hydrolyze soybean protein isolate. Central composite design and Surface Analysis Methodology were applied to optimize the enzyme hydrolysis conditions of soybean protein isolate.Statistics Analysis System(SAS)was used to process the test results.The optimum hydrolysis conditions for Bacillus subtilis As1.398 neutral proteinase is temperature 40.2℃,pH7.2,the ratio of enzyme and substrate 0.87%,substrate concentration 8.86%, hydrolysis time 3 hours.The predict hydrolysis degree was 11.28% under these conditions and the test hydrolysis degree was 11.24%. |
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| Keywords: | central compose design neutral proteinase SPI |
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