低温冷榨花生粕蛋白质酶解及响应面优化毕业论文.doc

毕 业 论 文 题 目: 低温冷榨花生粕蛋白质酶解及响应面优化 院系名称: 专业班级: 学 号: 指导老师: 李 玉 珍 湖南·株洲 20年 11月 2日 学 生： 指导老师：李玉珍 (湖南化工职业技术学院，株洲412004) 摘 要 采取Min Run Equirelicated Res IV设计考察了碱性蛋白酶的浓度、酶解反应温度、反应时间、花生粕底物浓度、酶反应pH等因素对冷榨花生粕多肽含量、水解度、蛋白质含量的影响主效应因子进行了统计筛选，然后进行了爬陡坡试验，使所有的主效应因子同时向最优化方向逼近 Cold pressed peanut meal protein enzymatic hydrolysis and response surface optimization Student: Cao Jianping Teacher: Li Yuzhen ( Hunan chemical engineering Career Technical College, Zhuzhou: 412004) Abstract This paper uses peanut protein as raw material, by using alkaline protease hydrolysis, enzymatic hydrolysis of peanut protein isolate test, temperature, reaction time, enzyme and substrate mass ratio ( enzyme substrate ratio), the substrate concentration ( w/v ), pH and other factors on the hydrolysis degree of hydrolysis ( DH ) on the base of this, screening alkaline protease enzymes as tools. Optimization of alkaline protease hydrolysis of peanut protein process conditions, through the orthogonal rotation combination established a short peptide yield and the degree of hydrolysis and the influencing factors of the regression model; combined with the actual production determine the alkaline protease hydrolysis of peanut protein and the optimal combination of parameters, under this condition, then take the Min Run Equirelicated Res IV examines the basic design the concentration of protease, enzymatic hydrolysis reaction temperature, reaction time, substrate concentration, enzyme reaction of peanut meal pH and other factors on cold pressed peanut meal polypeptide content, degree of hydrolysis, protein content affects the main effect factor of the screening, then underwent a steep hill climbing test, so that all the main effect factor at the same time to the optimization direction of approximation. Key words: peanut protein, protein enzymatic hydrolysis, response surface  目 录 第一章 前 言 由表1一3可以看出，虽然花生蛋白中含有大量的人体必须氨基酸，营养价值较高，但花生