摘要
以酪蛋白为原料,水解度作为指标,采用单因素及响应面试验,分别对碱性蛋白酶和胰蛋白酶酶解酪蛋白工艺条件进行研究。结果表明:碱性蛋白酶酶解酪蛋白的适宜条件为底物质量浓度60g/L、pH9.14、酶添加量4076.16U/g(以底物计)、温度50.63℃、时间4.81h,水解度为24.45%。胰蛋白酶适宜条件为底物质量浓度60g/L、pH8.31、酶添加量4235.64U/g(以底物计)、温度46.30℃、时间5.00h,水解度为16.27%。双酶分步酶解测得水解度达到31%,明显优于单酶水解效果。
Casein was hydrolyzed by alcalase and trypsin separately or in combination with each other. The hydrolysis processes were optimized for maximum degree of hydrolysis （DH） using response surface methodology. The optimal hydrolysis conditions for alcalase were 60 g/L, 9.14, 4076.16 U/g, 50.63℃ and 4.81 h for substrate concentration, pH and enzyme dosage, respectively, while those for trypsin were 60 g/L, 8.31, 4235.64 U/g, 46.30℃ and 5.00 h, respectively. Under these conditions, the corresponding DH were 24.45% and 16.27%, respectively. The combined and sequential use of alcalase followed by trypsin provided a DH up to 31%, which was much superior to either of them.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期237-241,共5页
Food Science
基金
黑龙江省教育厅科技计划项目(12531158)
