《水解豆粕蛋白制备复合氨基酸液的工艺研究》毕业学术论文.docVIP

PAGE 精品 水解豆粕蛋白制备复合氨基酸液的工艺研究 武汉工业学院毕业论文 水解豆粕蛋白制备复合氨基酸液的工艺研究 制药工程 摘要：豆粕是优质而廉价的蛋白质、氨基酸来源，本研究以豆粕为原料，探索了优化的水解方法及水解条件制备出氨基酸含量较高的氨基酸复合液，将其用做合成氨基酸鳌合钙的原料。以充分利用豆粕为目的，通过对酸水解和酶水解的比较，在不引入杂质的情况下，利用酶水解，使水解充分得到复合氨基酸水解液。研究了水解时间、酶浓度、pH以及温度等因素对蛋白质水解度的影响.，通过L9 (43 )正交实验得到最佳水解工艺条件：温度55℃，时间5小时，pH7.0，加酶量5％，水解率为22.1%。 关键词：豆粕 酶水解 复合氨基酸液 制备 Hydrolysis of soybean meal protein and Preparation of Compound Amino Acid liquid Long yu Abstract: Soybean meal protein is good and cheap source of protein and amino acid. In this study, soybean meal as raw materials ，Explore the optimal conditions for hydrolysis and the preparation of amino acid hydrolysis with a high level of amino acid complex liquid，Synthesis of its amino acid used as raw material for calcium chelate. To make full use of soybean meal for the purpose of acid hydrolysis and enzymatic hydrolysis of comparison, Without the introduction of impurities, the use of enzymatic hydrolysis, so that full hydrolysis of amino acid compound hydrolyzate. Studied the hydrolysis time, enzyme concentration, pH and temperature on the degree of protein hydrolysis. Through L9 (34) orthogonal experiment the best hydrolysis conditions: temperature 55 ℃, time 5 hours, pH7.0, enzyme amount of 5%, the hydrolysis rate was 22.1%. Key words: Soybean meal；enzymatic hydrolysi；Compound amino acid liquid；Preparation TOC \o 1-3 \h \z \u HYPERLINK \l _Toc232158520 1 前 言 PAGEREF _Toc232158520 \h 1 HYPERLINK \l _Toc232158521 1.1豆粕 PAGEREF _Toc232158521 \h 1 HYPERLINK \l _Toc232158522 1.1.1豆粕的应用简介 PAGEREF _Toc232158522 \h 1 HYPERLINK \l _Toc232158523 1.1.2大豆蛋白简介 PAGEREF _Toc232158523 \h 1 HYPERLINK \l _Toc232158524 1.2酶 PAGEREF _Toc232158524 \h 1 HYPERLINK \l _Toc232158525 1.3酶解的研究 PAGEREF _Toc232158525 \h 2 HYPERLINK \l _Toc232158526 1.3.1酶解的优点 PAGEREF _Toc232158526 \h 2 HYPERLINK \l _Toc232158527 1.3.2 蛋白质的酶解机理 PAGEREF _Toc232158527 \h 3 HYPERLINK \l _Toc232158528 1.3.3酶的选择 PAGEREF _Toc232158528 \h 3