二次旋转正交设计优化鹰嘴豆蛋白酶解工艺的研究

实验选用碱性蛋白酶(Alcalase)和风味蛋白酶(Flavourzyme)分步依次酶解鹰嘴豆蛋白,采用二次旋转正交组合实验设计对其酶解工艺进行优化。结果显示,在初始p H8.5,初始温度55℃,鹰嘴豆蛋白酶解的最佳工艺条件为:底物浓度1%,碱性蛋白酶的添加量为2000U/g,作用时间为2.5h,风味蛋白酶的添加量为4000U/g,作用时间为3h。在此条件下,其最大水解度可达29.17%。 

Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

The Chickpea flour was hydrolyzed with Alacalase and Flavourzyme, and the quadratic regression orthogonal rotary combination design was used to improve the optimization of hydrolysis conditions of Chickpea protein. The results showed that when the initial p H was 8.5 and the temperature was 55℃,the best processing conditions of Chickpea protein enzymolysis were as follows:the substrate concentration 1%,the Alcalase dosage 2000U/g with 2.5h,the adding content of flavourzyme was 4000U/g with 3h. Based on these conditions,the maximum degree of hydrolysis could reach 29.17%.