【摘要】 探讨了纳豆芽孢杆菌蛋白酶对大豆蛋白的水解作用,采用单因素实验、部分析因、中心组合及响应面分析的方法考察了底物浓度、起始pH、温度、酶浓度、酶解时间对大豆蛋白水解的影响,并由此确定了最佳的酶解工艺条件:大豆蛋白浓度4%、酶与底物蛋白比为3460u/g蛋白、温度58℃、起始pH10.0、水解时间为8h。在优化的条件下大豆蛋白的水解度可达到42.385mg/100g,多肽得率为66.5%。更多还原

【Abstract】 Hydrolysis process of soybean protein by protease from Bacillus natto was investigated.The effect of the main parameters including enzyme/subst rate ratio,soybean protein concentration,initial pH,hydrolysis time,and hydrolysis temperature were analyzed and the hydrolysis process was optimized with single factor experiment,fractional factorial design(FFD),central composite design(CCD)and response surface methodology.After optimization,the optimum hydrolysis process conditions were obtained:soybean protein concentration 4%,enzyme/subst rate ratio 3460u/g,initial pH 10.0,hydrolysis temperature 58℃ and hydrolysis time 8h.Under these optimized conditions,hydrolysis degree value of soybean protein could reach 38.08mg/g,and the yield of polypeptides was 66.5%.更多还原