响应面法优化酪蛋白酶法水解条件

基金项目:

农业部公益性行业科研专项(201303083)；河南省高校科技创新团队支持计划资助(13IRTSTHN006)；

详细信息

Optimization of enzymatic hydrolysis conditions for casein by response surface methodology

摘要: 采用胰蛋白酶、胃蛋白酶、木瓜蛋白酶、碱性蛋白酶及中性蛋白酶对酪蛋白进行水解,以水解度(DH)为测定指标,确定胃蛋白酶为酪蛋白水解的最佳用酶;选定水解温度、p H、加酶量以及水解时间4个因素进行单因素实验,确定胃蛋白酶水解酪蛋白的较佳水解条件;在此基础上,采用响应面法先建立数学模型,然后回归分析、模型评价,确定最佳酶解条件为p H1.3、加酶量1.75mg/m L、温度57℃。此条件下酶解6h,水解度可达9.45%。
- 酪蛋白 /
- 响应面法 /
- 水解度 /
- 优化
Abstract: Trypsin, pepsin, papain, alcalase and neutrase were used for casein hydrolysis in this study. Pepsin was the best enzyme for the progress from the degree of hydrolysis ( DH) determination. In single factor experiment, hydrolysis temperature, p H, enzyme concentration and time was selected to detect the better conditions for pepsin hydrolysis with casein.Based on the results, by employing response surface methodology ( RSM) and building the mathematical model for hydrolysis conditions, the optimal hydrolysis conditions were obtained as: p H1.3, enzyme concentration 1.75 mg / m L and temperature 57℃ through the regression analysis and model evaluation. After the hydrolysis for 6h under the above conditions, the DH could reach 9.45%.
- casein /
- response surface methodology /
- degree of hydrolysis /
- optimize

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