超微粉碎与超声波组合辅助胃蛋白酶水解乳清蛋白效果研究
Resarch of the superfine grinding and ultrasonic assisted hydrolysis on the whey protein by pepsin
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摘要: 本文将超微粉碎技术和超声波技术组合应用于胃蛋白酶水解乳清蛋白效果的研究。目的在于探讨两种技术的联合作用下,胃蛋白酶水解乳清蛋白的效果和规律。在单因素实验的基础上,选取了超微粉碎目数、超声波处理功率、超声波处理时间为影响因子,以水解后可溶性蛋白含量为响应面值,应用响应面设计方法建立数学模型,进行响应面分析。结果表明,获得最佳水解效果的实验因素组合为:超微粉碎目数2000目,超声波处理功率250 W,超声波处理时间50 min。各实验因素对可溶性蛋白含量影响由大到小依次为:超声波处理功率>超声波处理时间>超微粉碎目数。经过最佳实验因素组合处理获得的可溶性蛋白含量为6.03 mg/m L,为未采用组合处理样品可溶性蛋白含量的1.39倍。Abstract: This paper applied the combination of superfine grinding technology and ultrasonic technology to the research of the effect of the protein hydrolysis of whey pepsin.The impact factors including superfine grinding orders, ultrasonic power, ultrasonic time were investigated by response surface design based on the single factor experiment, with the content of soluble protein as the responses, also the mathematical models were established. The results showed that the best experiment combination factors of hydrolysis effect were superfine grinding orders 2000 of order, ultrasonic power of 250 W, ultrasonic time of 50 min.The significance of every experiment factors on the content of soluble protein was decreased according to ultrasonic power > ultrasonic time > superfine grinding orders. Under the optimal experiment combination factors, the content of soluble protein was 6.03 mg/m L, which was 1.39 times of the content of soluble protein that was not dealt with experiment combination factors.
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