| 酶水解乳清蛋白工艺条件的研究 |
| |
| 引用本文： | 张俊英,王彩云,靳烨,云战友.酶水解乳清蛋白工艺条件的研究[J].农产品加工．学刊,2009(6). |
| |
| 作者姓名： | 张俊英 王彩云 靳烨 云战友 |
| |
| 作者单位： | 1. 内蒙古农业大学,食品科学与工程学院,内蒙古,呼和浩特,010018
2. 内蒙古伊利实业集团股份有限公司技术中心,内蒙古,呼和浩特,010080 |
| |
| 摘 要： | 采用4因素二次正交旋转实验,对蛋白酶A水解乳清蛋白的工艺条件(pH值、温度、酶与底物浓度比、水解时间)进行优化。建立了以乳清蛋白水解度为响应值的二次正交旋转回归模型,依据该模型确定以乳清蛋白水解度为响应值的最佳水解条件分别为:初始pH值为6.87,温度为59.6℃,酶与底物浓度比为2000.31 U/g,水解时间为2.91 h。
|
| 关 键 词： | 乳清蛋白 水解度 蛋白酶A 优化 模型 |
Study on the Technology for Hydrolysis of Whey Protein |
| |
| Zhang Junying,Wang Caiyun,Jin Ye,Yun Zhanyou.Study on the Technology for Hydrolysis of Whey Protein[J].Nongchanpin Jlagong.Xuekan,2009(6). |
| |
| Authors: | Zhang Junying Wang Caiyun Jin Ye Yun Zhanyou |
| |
| Institution: | 1.College of Food Science and Engineering;Inner Mongolia Agricultural University;Hohhot;Inner Mongolia 010018;China;2.Technology Center;Inner Mongolia Yili Industrial Group Co.;Ltd;Inner Mongolia 010080;China |
| |
| Abstract: | The conditions of hydrolyzing whey protein by Protease A were studied and the regression model of four factors twice rotation perpendicular regressive design was adopted to optimize the parameters which included pH,temperature,enzyme to substrate ratio(E∶S) and time of hydrolysis.The model on the degree of hydrolysis of whey protein was established and the optimal hydrolysis conditions were as follows:pH in the beginning=6.87,temperature=59.6 ℃,E∶S=2 000.31 U/g,time of hydrolysis=2.91 h. |
| |
| Keywords: | whey protein degree of hydrolysis protease A optimization model |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
