正交设计和均匀设计优化酪蛋白酶水解参数的比较

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 87-90.

正交设计和均匀设计优化酪蛋白酶水解参数的比较

徐海军, 尹富贵, 曾军英, 印遇龙

中国科学院亚热带农业生态研究所动物营养代谢过程与生理调控实验室；皖西学院化学与生命科学系；中国科学院研究生院；

出版日期:2008-12-15 发布日期:2011-12-08

Comparative Study on Optimization of Enzymatic Hydrolysis Parameters of Casein with Orthogonal Design and Uniform Design Methods

XU Hai-Jun, YIN Fu-Gui, ZENG Jun-Ying, YIN Yu-Long

1. Laboratory of Animal Nutritional Physiology and Metabolic Process,Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China;2.Department of Chemistry and Life Science,West Anhui University,Liuan 237012,China;3.Graduate University,Chinese Academy of Sciences,Beijing 100039,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 比较正交设计和均匀设计对酪蛋白酶水解参数的优化效果。结果表明:当采用三氯乙酸沉淀法测定水解度时,正交设计的最高水解度高于均匀设计的最高水解度,分别为79.27%和59.81%,此时的参数组合分别为底物浓度6%和4%、酶:底物比4%和4%、温度58℃和56℃、pH8.0和8.0、水解时间3h和2.33h;当采用甲醛滴定法测定水解度时,正交设计与均匀设计的最高水解度非常接近,分别为10.82%和10.73%,此时的参数组合分别为底物浓度8%和10%、酶:底物比6%和7%、温度56℃和58℃、pH7.5和8.0、水解时间3h和3h。在本实验参数水平数较少的情况下,正交设计的优化效果优于均匀设计。

关键词: 正交设计, 均匀设计, 酪蛋白, 酶, 水解

Abstract: Enzymatic hydrolysis parameters of casein were optimized with orthogonal design and uniform design methods respectively. The results showed that the highest hydrolysis degree of casein under the optimized conditions with orthogonal design is higher than that with uniform design,they are determined as 79.27% and 59.81%,respectively with trichloro acetic acid(TCA) precipitation method and the corresponding parameters including casein concentration,enzyme to casein ratio,temperature,pH and time are 6% and 4%,4% and 4%,58℃ and 56℃,8.0 and 8.0,3 h and 2.33 h,respectively. The highest hydrolysis degree of casein under the optimized conditions with orthogonal design is colse to that with uniform design as 10.82% and 10.73%,respectively. Which were determined with formaldehyde titration method and the corresponding parameters including casein concentration,enzyme to casein ratio,temperature,pH and time are 8% and 10%,6% and 7%,56 ℃and 58 ℃,7.5 and 8.0,3 h and 3 h,respectively. Therefore,the optimization result of orthogonal design is better than that of uniform design method when the numbers of experimental factor and level are few.

Key words: orthogonal design, uniform design, casein, enzyme, hydrolysis

徐海军, 尹富贵, 曾军英, 印遇龙. 正交设计和均匀设计优化酪蛋白酶水解参数的比较[J]. 食品科学, 2008, 29(12): 87-90.

XU Hai-Jun, YIN Fu-Gui, ZENG Jun-Ying, YIN Yu-Long. Comparative Study on Optimization of Enzymatic Hydrolysis Parameters of Casein with Orthogonal Design and Uniform Design Methods[J]. FOOD SCIENCE, 2008, 29(12): 87-90.

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