响应面法优化风味蛋白酶水解棉籽蛋白工艺

Optimization of conditions of cottonseed protein hydrolyzed by flavourzyme using response surface methodology

摘要: 采用风味蛋白酶对棉籽蛋白进行水解,研究酶与底物浓度比（E/S）、时间、pH和温度变化对酶解过程的影响。在单因素实验分析基础上,以水解度（DH）为评价指标,采用Box-Benhnken响应面分析法,设计了三因素三水平的实验优化棉籽蛋白质的水解条件。实验结果表明,当E/S为6000U/g,最优水解条件为:温度50℃、水解pH为7.45、水解时间4.14h,在此水解条件下,水解度可达到59.01%±0.81%。

Abstract: Cottonseed protein was hydrolyzed by Flavourzyme. The influences of the substrate /enzyme ratio, hydrolysis time, pH value and temperature on the degree of hydrolysis of cottonseed protein were investigated.On the basis of single factor tests, the best possible extraction parameters were obtained with the response surface methodology ( RSM) , at a three- variable, three- level experiment Box- Behnken design ( BBD) . The optimum hydrolysis parameters were as follows: when the substrate /enzyme ratio was 6000 U /g, the cottonseed protein was hydrolyzed for 4.14 hours at temperature 50℃ under pH 7.45, and the degree of hydrolysis was reached 59.01% ±0.81%.