食品科学 ›› 2013, Vol. 34 ›› Issue (21): 237-241.doi: 10.7506/spkx1002-6630-201321048

• 生物工程 • 上一篇    下一篇

响应面法优化双酶酶解酪蛋白工艺

张根生,丁琬莹,王 月,魏冬珊,岳晓霞   

  1. 哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江 哈尔滨 150076
  • 收稿日期:2013-05-22 修回日期:2013-10-14 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 张根生 E-mail:zhanggsh@163.com
  • 基金资助:

    黑龙江省教育厅科技计划项目(12531158)

Optimization of casein hydrolyzed by alcalase and trypsin using response surface methodology

ZHANG Gen-sheng,DING Wan-ying,WANG Yue,WEI Dong-shan,YUE Xiao-xia   

  1. Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2013-05-22 Revised:2013-10-14 Online:2013-11-15 Published:2013-10-28
  • Contact: ZHANG Gen-sheng E-mail:zhanggsh@163.com

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。

关键词: 酪蛋白, 碱性蛋白酶, 胰蛋白酶, 水解度, 响应面法

Abstract:

Alcalase and trypsin were chosen to hydrolyze casein and determine optimum enzymolysis technology using single factor and response surface methodology regulated by hydrolysis degree. From the results, when alcalase concentration 4076.16U/g, substrate concentration6%,pH 9.14, 50.63℃ for 4.81h, hydrolysis degree reached 24.45%. The optimal condition of trypsin was:substrate concentration 6%,pH 8.31, enzyme concentration 4235.64U/g, 46.30℃ for 5h, the degree of hydrolysis reached 16.27%. Using alcalase and trypsin by double-enzyme fractional hydrolysis, the degree of hydrolysis reached to 31%.

Key words: casein, alcalase, trypsin, hydrolysis degree, response surface analysis

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