化工时刊
化工時刊
화공시간
CHEMICAL INDUSTRY TIMES
2015年
3期
1-5
,共5页
胰蛋白酶%酪蛋白%水解度%多肽含量
胰蛋白酶%酪蛋白%水解度%多肽含量
이단백매%락단백%수해도%다태함량
Trypsi Casein Hydrolysis degree Polypeptide content
本文选取酪蛋白为实验原料,胰蛋白酶为水解酶,以水解度和多肽含量为双评价指标,通过单因素和正交试验设计研究了胰蛋白酶酶解酪蛋白的条件. 单因素实验研究了反应时间,底物质量,酶的添加量,pH值和温度对水解的影响,确定了主要影响因素及水平范围,通过L9 (34 )正交试验获得最佳的酪蛋白酶解条件. 研究结果表明:胰蛋白酶酶解酪蛋白的最佳条件为:温度55 ℃,pH值8. 0,时间120 min,底物质量0. 5 g,酶添加量0. 06 g. 在此条件下,酪蛋白的水解度可达23. 65%,多肽含量为54. 79%.
本文選取酪蛋白為實驗原料,胰蛋白酶為水解酶,以水解度和多肽含量為雙評價指標,通過單因素和正交試驗設計研究瞭胰蛋白酶酶解酪蛋白的條件. 單因素實驗研究瞭反應時間,底物質量,酶的添加量,pH值和溫度對水解的影響,確定瞭主要影響因素及水平範圍,通過L9 (34 )正交試驗穫得最佳的酪蛋白酶解條件. 研究結果錶明:胰蛋白酶酶解酪蛋白的最佳條件為:溫度55 ℃,pH值8. 0,時間120 min,底物質量0. 5 g,酶添加量0. 06 g. 在此條件下,酪蛋白的水解度可達23. 65%,多肽含量為54. 79%.
본문선취락단백위실험원료,이단백매위수해매,이수해도화다태함량위쌍평개지표,통과단인소화정교시험설계연구료이단백매매해락단백적조건. 단인소실험연구료반응시간,저물질량,매적첨가량,pH치화온도대수해적영향,학정료주요영향인소급수평범위,통과L9 (34 )정교시험획득최가적락단백매해조건. 연구결과표명:이단백매매해락단백적최가조건위:온도55 ℃,pH치8. 0,시간120 min,저물질량0. 5 g,매첨가량0. 06 g. 재차조건하,락단백적수해도가체23. 65%,다태함량위54. 79%.
Using casein as the experimental material and trypsin as the hydrolase, with hydrolysis degree and polypeptide content as double evaluation indexes, hydrolysis conditions of casein with trypsin were determined by sin-gle factor and orthogonal experimental design. Effects of the main factors, such as hydrolysis time, substrate mass, enzyme dosage, pH value and temperature on the hydrolysis were investigated by single factor to ensure the main in-fluence factors and their level. Then the optimum hydrolysis conditions of casein were obtained from the results of the visual analysis through L9 (34 ) orthogonal test. The results showed that optimum hydrolysis conditions of casein were temperature 55 ℃, pH 8. 0, 120 min, 0. 5 g of substrate mass and 0. 06g of enzyme dosage. Under these conditions, 23. 65% casein was hydrolyzed and 54. 79 % polypeptide content was obtained.
