响应面设计法优化花生分离蛋白酶解条件的研究
详细信息Optimization of enzymatic hydrolysis of peanut protein isolate by response surface methodology
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摘要: 以花生粕为原料,利用响应面设计对其花生分离蛋白的酶解条件进行了优化。通过对花生分离蛋白水解的最佳用酶进行了筛选,确定以碱性蛋白酶Alcalase水解效果最好。在单因素实验基础上,以水解度为指标,设计了响应面分析方案,通过数学推导及实验分析,得出Alcalase可控酶解花生分离蛋白的动力学模型及相关参数:Alcalase水解花生分离蛋白的最优工艺参数为反应温度53.11℃、酶浓度为135.94μL/g、pH为8.05、预测蛋白水解度为24.15%,实际结果与拟合方程预测结果(24.57%)基本吻合。Abstract: Peanut dregs were as raw materials and then enzymatic hydrolysis of peanut protein isolates ( PPI) was optimized by response surface methodology ( RSM) .Alcalase was screened as a suitable protease for hydrolysis of PPI.The effect of temperature, enzyme amount and pH on the PPI hydrolysis were investigated and the RSM was further applied on the basis of the single factor experiment.The mathematic model was built between the degree of hydrolysis ( DH) and three factors, and then the interactions among every two factors were analyzed. The optimal conditions for obtaining the highest DH were determined to be 53.11℃ of hydrolysis temperature, 135.94 μL /g of enzyme concentration and 8.05 of pH. The hydrolysis degree of PPI was 24.15% under the optimized hydrolysis conditions.This actual result was basically consistent with the predictive value ( 24.57% ) of the fitting equation.
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