响应曲面法研究白果蛋白的酶解工艺

目的]确定白果蛋白的最佳酶解条件。方法]分别采用木瓜蛋白酶,2709碱性蛋白酶,中性蛋白酶对白果蛋白进行酶解,并对酶解效果较好的碱性蛋白酶进行单因素试验,考察各因素对酶解效果的影响;采用Designexpert软件设计试验、创建模型,采用响应曲面法分析试验结果。结果]碱性蛋白酶对白果蛋白的水解度最大（50.50%）;酶解温度为50℃时蛋白水解度最大,酶用量为3g和酶解时间为6h时蛋白水解度达到稳定点;据模型分析,各因素对酶解效果的影响依次为：pH值〉温度〉底物浓度,最佳酶解条件为：时间6h,酶用量2g,pH值9.0,温度47℃,底物浓度2.17%。结论]最佳酶解条件下白果蛋白的水解度可达67.75%,水解液过膜后干燥可得粗多肽1.3g（占干燥白果粉的6.51%）。

Study on Enzymolysis Process of Ginkgo Protein with Response Surface Methodology

Objective] The study was to determine the optimum enzymolysis condition of ginkgo protein. Methods] The ginkgo protein was hydrolyzed by papain, 2709 alkaline protease, neutral protease, and the single factor test on alkaline protease (which hydrolysis result was good) was conducted to study the effects of factors on enzymatic results. The test was designed and the model was created with design expert, and the result was analyzed with response surface methodology. Results] The hydrolysis degree of alkaline protease on ginkgo protein was the biggest (50.50%). The hydrolysis degree of ginkgo protein was the biggest when hydrolysis temperature was 50 ℃ and it reached the stable point when enzyme dosage was 3 g and hydrolysis time was 6 h. According to model analysis, the effects of factors on hydrolysis result in order was pH value＞temperature＞substrate concns. The optimum enzymolysis condition was hydrolysis time of 6 h, enzyme dosage of 2 g, pH value of 9.0, hydrolysis temperature of 47 ℃ and substrate concns. of 2.17%. Conclusion] Under the optimum enzymolysis condition the hydrolysis degree of ginkgo protein could reach 67.75%, and 1.3g crude peptide could be obtained (being 6.51% of dry ginkgo powder) after drying of filtered hydrolysate.