响应面法优化玉米黄粉蛋白的酶解工艺

利用pH-stat法测定碱性蛋白酶和中性蛋白酶对玉米黄粉蛋白的水解度，通过Box-Benhnken响应曲面法优化水解条件。根据单因素试验结果设计中心组合试验，以水解度为指标，采用响应面分析法确定最优水解工艺参数。结果表明：蛋白酶水解的最适条件为酶解pH11.10、酶解温度55.00℃、底物质量浓度112g/L、碱性蛋白酶与中性蛋白酶酶活单位比值5:1、加酶量48000U/g、酶解时间120min；在此条件下，玉米黄粉蛋白水解度实测值为30.23%，模型的预期值为30.84%。采用复合酶水解可提高玉米黄粉蛋白水解度，且工艺简单。

Optimization of Hydrolysis Process for Corn Gluten Meal by Response Surface Methodology

Response surface methodology based on Box-Benhnken experimental design was employed to optimize conditions for the dual-enzymatic hydrolysis of corn gluten meal to obtain the maximum degree of hydrolysis.The optimal hydrolysis conditions were found as follows: pH 11.10,hydrolysis temperature 55.00 ℃,substrate concentration 112 g/L,activity ratio of alkaline protease to neutral protease 5:1,total enzyme dose 48000 U/g,and hydrolysis time 120 min.Under these conditions,the actual degree of hydrolysis was 30.23%,and the predicted value 30.84%.The dual-enzymatic hydrolysis process was simple and provided a high degree of hydrolysis.