| 孵育法富集麦胚多肽工艺参数优化 |
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| 引用本文： | 杨润强,龚小峰,顾振新,吴志坚.孵育法富集麦胚多肽工艺参数优化[J].食品科学,2010,31(14):22-25. |
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| 作者姓名： | 杨润强 龚小峰 顾振新 吴志坚 |
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| 作者单位： | 1.南京农业大学食品科技学院 2.常州五星禾绿蔬菜食品有限公司 |
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| 基金项目： | 江苏省科技支撑计划项目(BE2009303) |
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| 摘 要： | 对孵育法富集麦胚多肽工艺进行优化。结果表明：孵育时间、温度、孵育液pH 值及液料比对麦胚孵育液中多肽含量有显著影响。采用Design Expert 中Box-Behnken 试验设计对上述因素进行响应面优化，结果表明当孵育时间6h、孵育温度49℃、孵育液pH3 及液料比10:1(mL/g)时为最佳组合，麦胚孵育液中多肽含量高达88.46mg/g，是原料麦胚的2.98 倍。
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| 关 键 词： | 麦胚 孵育 肽含量 蛋白酶活力 |
| 收稿时间： | 2010-02-22 |
Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ |
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| YANG Run-qiang,GONG Xiao-feng,GU Zhen-xin,WU Zhi-jian.Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ[J].Food Science,2010,31(14):22-25. |
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| Authors: | YANG Run-qiang GONG Xiao-feng GU Zhen-xin WU Zhi-jian |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Changzhou Wuxxin Helv Shucai Shipin Co. Ltd., Changzhou 213016, China |
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| Abstract: | In this study, incubation conditions including incubation time, incubation temperature, initial pH and liquid-tomaterial ratio (mL/g) for the polypeptide accumulation in wheat germ were investigated. The single factor investigations indicated that all of these conditions had significant effect on the polypeptide content of wheat germ. The response surface optimization based on a 4-factor, 3-level Box-Behnken experimental design revealed that the optimal values of incubation time and temperature, initial pH and liquid-to-material ratio were determined to be 6 h, 49 ℃, 3.0 and 10:1, respectively. After the incubation under such conditions, the maximum peptide polypeptide content of wheat germ reached up to 88.46 mg/g, 2.98 times higher than before incubation. |
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| Keywords: | wheat germ incubation polypeptide content protease activity |
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