【摘要】 以小麦蛋白为原料,采用胃蛋白酶制备小麦肽,并对其水解工艺进行优化。以水解度(DH)为响应值,设计了四因素(温度、pH值、底物浓度和加酶量)三水平的中心组合响应面试验。通过优化组合得到最佳水解条件为温度41℃、pH2.00、底物浓度2%、加酶量1500U/g。通过在DH最佳水解条件下进行水解实际检验,其DH为9.4%。更多还原

【Abstract】 In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment. Conditions of enzymatic reaction were determined and optimized. The four factors (temperature,pH,substrate concentration and rate of enzyme to substrate ) and three levels response surface methods(RSM)test were designed. It was found that the optimum condition was temperature 41 ℃,pH 2.00,substrate concentration 2 % and rate of enzyme to substrate 1 500 U/g. Under the conditions, DH was 9.4 % .更多还原