Technology Optimization for Enzymatic Hydrolysis of Protein from Flax Cake by Response Surface Methodology

In this experiment, flax protein was extracted from degummed and defatted flaxseed meal by enzymatic method. The optimal glucoamylase was selected from four enzymes:Phytase, amylase, pectinase and cellulase. The addition amount of enzyme, enzymolysis time, pH value of extraction solution and extraction temperature were optimized by single factor combined with response surface methodology. The results showed that the optimum enzyme was amylase, and the optimum conditions for enzymatic extraction of flax protein were as follows:Enzyme dosage 2.50%, extraction time 4 h, pH6, extraction temperature 60℃.Under the optimal conditions, the extraction rate of flax protein was 64.15%.