摘要
选用反应温度、时间、pH、蛋白酶质量分数4个因素进行单因素多水平试验,在此试验的基础上,按L9(34)正交法,设计正交试验.4个因素对酶解法脱蛋白的影响程度为:pH>温度>酶加入量>时间;最佳酶解脱蛋白工艺条件为:酶解温度50℃、时间2.5 h、pH6.5、酶加入量0.200 g(19.671×10-7 mol/s.mg-1).
To evaluate the effects of enzymatic reaction conditions to deproteinizationt,he single factor experiment was studied respectively in different levels to temperature,time,pH,and the concentration of protease.The method of orthogonal test were established according to the result of single factor experiment.The effect degree of the four factors to deproteinization was respectively pH,temperature,the concentration of protease and time.The test results that the optimum parameters were as follows the reaction temperature was 50℃,time was 2.5 h,pH level was 6.5,the concentration of protease level was 19.671×10-7 mol/s.mg-1.
出处
《高师理科学刊》
2010年第5期55-57,共3页
Journal of Science of Teachers＇College and University
基金
浙江省科技计划项目(2008C23108)
关键词
浒苔
多糖
脱蛋白
蛋白酶
Entermorph a prolifera
polysaccharide
deproteinization
protease
