响应面法优化西藏核桃蛋白酶解工艺
目的 研究西藏核桃蛋白酶解的最佳蛋白酶及酶解条件。方法 以水解度为指标, 筛选最佳蛋白酶, 并在单因素试验基础上, 通过Box-Benhnken试验设计及响应面分析法确定西藏核桃蛋白酶解最佳条件。结果 碱性蛋白酶为最佳蛋白酶, 最佳酶解条件为: 加酶量3.09%, 酶解温度50.48 ℃, pH为7.46, 液料比为4.88:1(mL/g), 酶解时间为3 h。测得西藏核桃蛋白水解度为20.40%。结论 经响应面分析法优化酶解条件后, 实际值水解值与理论值间相对误差较小, 本研究为西藏核桃酶解生物活性肽的功能性研究提供基础。
Objective To investigate the optimal protease and best enzymatic hydrolysis conditions for enzymatic hydrolysis of Tibet walnut protein. Methods The degree of hydrolysis was chosen as the response values for screening the optimal protease. Based on the results of single-factor tests, the Box-Benhnken experimental design and response surface method were used to optimize technological conditions. Results The alkaline protease was the optimal enzyme. The optimal enzymatic hydrolysis conditions were as follows: enzyme addition amount was 3.09%, temperature was 50.48 ℃, pH was 7.46, the water/substrate ratio was 4.88:1, and the hydrolysis time was 3 h. Under the optimization conditions, the degree of Tibetan walnut protein hydrolysis reached 20.4%. Conclusion The relative error between the actual hydrolysis value and the theoretical value is small after the optimization of enzymolysis conditions by response surface method. This study provides the basis for functional study of bioactive peptides of Tibet walnut.
标题：响应面法优化西藏核桃蛋白酶解工艺
英文标题：Optimization of enzymatic hydrolysis of Tibet walnut protein by response surface methodology
作者：
张一帆 西藏自治区农牧科学院农业质量标准与检测研究所
张唐伟 西藏自治区农牧科学院农业质量标准与检测研究所
央珍 西藏自治区农牧科学院农业质量标准与检测研究所
中文关键词:西藏核桃,水解,碱性蛋白酶,
英文关键词:Tibetan walnut,hydrolysis,alkaline protease,
发表日期：2017-09-02
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