【摘要】 利用中性蛋白酶对碱预处理过的冷榨花生饼进行酶解的工艺研究。以pH、酶解温度、酶解时间、加酶量为单因素进行了单因素酶解研究,在此基础上以水解度为响应值对酶解条件进行响应面分析,得到较佳工艺条件为pH 6.7、反应温度50℃、酶解时间2.5 h、加酶量为6 500 U/g底物。更多还原

【Abstract】 Neutral protease is used to enzymatically hydrolyze alkaline pretreated cold pressed peanut cake.Relationships among the degree of hydrolysis(DH),substrate concentration,enzyme/substrate,duration time,temperature and pH were studied thoroughly.The response surface methodology was adopted to obtain the optimum conditions of the hydrolysis with neutral protease as enzyme/substrate of 6 500 U/g,duration time of 2.5 h,temperature of 50℃ and pH of 6.7.更多还原