响应曲面法研究白果蛋白酶解工艺.pdfVIP

, Journal ofAnhuiAgr.i Sci. 2010, 38( 10): 5326- 5329, 5343 常俊香 况玲玲 * 陈西娟, 王成章 , 陈虹霞, 叶建中 (, , , 210042) [目的]确定白果蛋白的最佳酶解条件[方法]分别采用木 蛋白酶, 2709碱性蛋白酶, 中性蛋白酶对白果蛋白进行酶解, 并对 酶解效果较好的碱性蛋白酶进行单因素试验, 考察各因素对酶解效果的影响; 采用Design expert软件设计试验创建模型, 采用响应曲 面法分析试验结果[结果]碱性蛋白酶对白果蛋白的水解度最大( 50. 50% ); 酶解温度为 50 时蛋白水解度最大, 酶用量为 3 g和酶 解时间为 6 h时蛋白水解度达到稳定点;据模型分析, 各因素对酶解效果的影响依次为: pH 值 温度 底物浓度, 最佳酶解条件为: 时间 6 h, 酶用量 2 g, pH 值 9. 0, 温度 47 , 底物浓度 2. 17%[结论]最佳酶解条件下白果蛋白的水解度可达 67. 75%, 水解液过膜后干燥可 得粗多肽 1. 3 g(占干燥白果粉的 6. 51% ) 响应曲面法; 白果蛋白; 碱性蛋白酶; 酶解 + TS 201. 2 5 A 0517- 6611(2010) 10- 05326- 04 Study on Enzym olysis P rocess of G inkgo P rotein with Response SurfaceM ethodology CHEN Xiuan et al ( Institute of Chem ical Industry and ForestProduct, ChineseAcademy ofForestry Science, Nanjing, Jiangsu 210042) A bstract [ Objective] The study was to determ ine the optmi um enzymolysis condition of ginkgo protein. [M ethods] The ginkgo protein w as hydrolyzed by papain, 2709 alkaline protease, neutral protease, and the single factor test on alkaline protease (wh ich hydrolysis result w as good) was conducted to study the effects of factors on enzymatic results. The testw as designed and them odelwas createdw ith design expert, and the resultwas analyzedw ith response surfacem ethodology. [ Results] The hydrolysis degree of alkaline protease on ginkgo protein was the biggest (50. 50% ). The hydrolysis degree of ginkgo protein was the biggest when hydrolysis temperature was 50 and it reached the stable point when enzyme dosagewas 3 g and hydrolysis tmi ew as 6 h. Accord ing tom odel analysis, the effects of factors on hydrolysis result in order was pH value temperature substrate concns. The optmi um enzym olysis condition was hydrolysis tmi e of6 h, enzym e dosage of 2 g, pH val ue of 9. 0, hydrolysis temperature of 47 and substrate concns. of 2. 17% . [ Conclusion] Under the optmi um enzymolysis condi