Optimization of Hydrolysis Process for Corn Gluten Meal by Response Surface Methodology

doi:10.7506/spkx1002-6630-201204015

Abstract

Abstract: Response surface methodology based on Box-Benhnken experimental design was employed to optimize conditions for the dual-enzymatic hydrolysis of corn gluten meal to obtain the maximum degree of hydrolysis. The optimal hydrolysis conditions were found as follows: pH 11.10, hydrolysis temperature 55.00 ℃, substrate concentration 112 g/L, activity ratio of alkaline protease to neutral protease 5:1, total enzyme dose 48000 U/g, and hydrolysis time 120 min. Under these conditions, the actual degree of hydrolysis was 30.23%, and the predicted value 30.84%. The dual-enzymatic hydrolysis process was simple and provided a high degree of hydrolysis.

Key words: protease, corn gluten meal, response surface methodology, hydrolysis

CLC Number:

Q814.9

ZHENG Ming-yang，WANG Yuan-xiu，ZHANG Gui-xiang，SUN Na-xin. Optimization of Hydrolysis Process for Corn Gluten Meal by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(4): 71-76.

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Optimization of Hydrolysis Process for Corn Gluten Meal by Response Surface Methodology

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