摘要
探讨了纳豆芽孢杆菌蛋白酶对大豆蛋白的水解作用,采用单因素实验、部分析因、中心组合及响应面分析的方法考察了底物浓度、起始pH、温度、酶浓度、酶解时间对大豆蛋白水解的影响,并由此确定了最佳的酶解工艺条件:大豆蛋白浓度4%、酶与底物蛋白比为3460u/g蛋白、温度58℃、起始pH10.0、水解时间为8h。在优化的条件下大豆蛋白的水解度可达到42.385mg/100g,多肽得率为66.5%。
Hydrolysis process of soybean protein by protease from Bacillus natto was investigated.The effect of the main parameters including enzyme/subst rate ratio, soybean protein concentration, initial pH, hydrolysis time, and hydrolysis temperature were analyzed and the hydrolysis process was optimized with single factor experiment, fractional factorial design （ FFD）, central composite design （CCD） and response surface methodology. After optimization, the optimum hydrolysis process conditions were obtained, soybean protein concentration 4%, enzyme/subst rate ratio 3460u/g,initial pH 10.0,hydrolysis temperature 58℃ and hydrolysis time 8h.Llnder these optimized conditions, hydrolysis degree value of soybean protein could reach 38.08mg/g, and the yield of potypeptides was 66.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期185-188,共4页
Science and Technology of Food Industry
基金
广东省自然科学基金项目(9452404801001943)
湛江师范学院基金项目(ZL0912)
关键词
纳豆芽孢杆菌
蛋白酶
大豆蛋白
水解
响应面
Bacillus natto
protease
soybean protein
hydrolysis
response surface methodology
