摘要
用As1.398中性蛋白酶水解大豆分离蛋白,在单因素分析的基础上采用四因素五水平的中心组合设计和响应面方法优化大豆分离蛋白酶水解制备大豆肽的条件,应用SAS分析软件对实验数据进行处理,得到最佳酶条件为:温度41.4℃;pH7.0;酶与底物浓度比0.84%;底物浓度8.43%,水解时间3h。在此条件下大豆蛋白的水解度的预测值为11.09%,实际测定的水解度值为11.08%。
Bacillus subtilis Asl .398 neutral proteinase was used to hydrolyze soybean protein isolate. On the basis of single factors analysis, central composite design with four variables and Response Surface Methodology （RSM） were applied to optimize the enzyme hydrolysis conditions of soybean protein isolate （SPI）. Statistics Analysis System （SAS） was used to process the test results. The optimum hydrolysis conditions for Bacillus subtilis Asl. 398 neutral proteinase were temperature 41.4℃, pHT. 0, the ratio of enzyme and substrate 0.84%, substrate concentration 8. 43%, and hydrolysis time 3 h. The predict hydrolysis degree was 11.09 %, under these conditions the test hydrolysis degree was 11.08 %.
出处
《粮油食品科技》
2007年第4期43-45,共3页
Science and Technology of Cereals,Oils and Foods
