摘要
在单因素试验的基础上,根据Box-Behnken的中心组合实验设计原理,采用3因素3水平的响应曲面分析法,建立了胰蛋白酶水解酪蛋白制备酪蛋白磷酸肽的二次多项数学模型,并以水解度为响应值作响应面和等高线,得到酶水解酪蛋白制备酪蛋白磷酸肽的优化工艺条件为:水解时间为6 h,酶底比为2‰,温度50℃,底物质量分数为4%,pH值为8.4,旋转振荡速度120 r/min,在此条件下实际水解度为62.84%。
By single factor experiment, the proper hydrolysis time,temperature .substrate concentration and enzyme-substrate ratio were determined. The quadratic function mathematics model, for the processing of CPP from trypsin hydrolyzed casein, was bult, according to the Box- Behnken design principles, by three factors of exercise at three levels response surface methodology, with the Minitabl 4 statistics analysis software. By analyzing the response surface and contour based on the degree ofhysrolysis as response value, the optimal processing was obtained as follows： hydrolysis time 6 h,substrate concentration and enzyme-substrate ratio 2‰,temperature 50 degree celsius ,substrate concentration 4%,pH 8.4, with 120 r/min, and the actual degree ofhysrolysis 62.84%.
出处
《中国乳品工业》
CAS
北大核心
2010年第2期16-20,共5页
China Dairy Industry
关键词
酪蛋白
胰蛋白酶
响应面优化
酪蛋白磷酸肽
Casein protein
trypsin
response surface optimization
casein phosphopeptides
