超声处理对玉米蛋白酶解效果影响的研究

通过单因素实验考察了超声处理对玉米蛋白水解度的影响;并在单因素实验的基础上,通过对超声波功率、底物浓度、酶与底物浓度比、水解时间进行四因素三水平正交实验,确定了在超声波作用下玉米蛋白最佳的酶解条件。结果表明,超声处理不改变玉米蛋白水解过程中底物浓度、酶浓度、反应温度、反应时间与水解度之间关系的变化趋势,但能使水解度明显提高。在超声波作用下,玉米蛋白酶解的最佳反应条件为:超声波功率200W,玉米蛋白粉浓度6%,酶与底物浓度比0.7%,pH9.0,55℃下水解1h。此时,玉米蛋白的水解度为25.14%,比对照提高了14.68%。

Study on the effect of ultrasonic treatment on corn enzymatic protein hydrolysis

The best digestion conditions of alkaline protease were determined by ultrasound through single factor experiments.The results showed as follow:when ultrasonic power was 200W,substrate concentration was 7%,the hydrolysis time was 1h,the reaction temperature was 55℃,pH was 9.0,enzyme dosage was 0.6%,the degree of hydrolysis was up to 22.49%,it enhanced 10.57%than that without ultrasound.The optimum conditions for hydrolysis were determined through orthogonal experiment,ultrasonic power was 200W,corn protein powder was 6%concentration,the ratio of enzyme to substrate concentration was 0.7%,hydrolysis temperature was 55℃,at this time,the corn gluten meal was for 25.14%degree of hydrolysis,compared with no ultrasonic increasing 14.68%.