学术
摘 要:
以浓缩乳清蛋白为原料，选择胃蛋白酶，采用均匀实验设计安排多因素多水平，寻求酶解乳清蛋白的最佳优化条件，利用DPS数据处理软件对试验结果进行回归分析，得到了具有拟合度较高的回归方程。确定胃蛋白酶酶解乳清蛋白的最佳水解条件为：酶解温度40．5℃、pH2．5、酶和底物比1／25、底物浓度5．25％、酶解时间187min，水解度16．98％。[著者文摘]
文章出处:
《黑龙江八一农垦大学学报》-2007年19卷6期 -67-70页
分 类 号:
文献标识码:
A
文章编号:
1002-2090（2007）06-0067-04
Optimization of Technological Condition on Pepsin Hydrolysis of Whey Protein
JIA JIAN, ZHANG Li-ping
Abstract:
Abstract： Pepsin hydrolysis of whey protein was investigated. In order to find the best condition for enzymatic hydrolysis of whey protein, multiple-factor and multiple-level tests by using uniform design were arranged objectively. The regression equality acquired by DPS had a good fitting with test data. The optimization condition was that hydrolysis temperature was 40.5 ℃, pH was 2.5,the ratio of enzyme and material was 1/25, concentration of material was 5.25%, hydrolysis time was 187 min. The resulted hydrolysis degree was 16.98 %.[著者文摘]
Key words:
whey protein; hydrolysis condition; optimization
基金资助:
黑龙江省科技厅资助项目（20020101482）.
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