Position: Home > Articles > Optimization of Enzyme Hydrolysis of Goose Bone-protein
MEAT RESEARCH
2007
(8)
14-17
鹅骨蛋白水解条件的优化
作 者：
王力;邱芳萍;李治民;王志兵
单 位：
长春工业大学生物工程学院
关键词：
鹅骨;酶解;响应面分析;SAS统计软件
摘 要：
利用酶法将鹅骨蛋白水解成小肽和氨基酸,提高了营养价值。本文比较了五种蛋白酶对鹅骨蛋白的水解能力,筛选了风味蛋白酶为最佳用酶,确定水解的最佳pH为7.0。同时以水解度为指标,用响应面分析对其酶解条件进行优化,建立了一个水解模型,其最优化条件为:加酶量为4671U/g、温度为58.7℃、时间为7.2h、底物浓度为18.8%。在此条件下达到最大水解度20.8%。
译 名：
Optimization of Enzyme Hydrolysis of Goose Bone-protein
作 者：
Wang Li
关键词：
goose bone-protein;enzyme hydrolysis; response sreface methodology;SAS statistic software
摘 要：
As the polypeptide and amino acid was made by enzyme hydroloysis from goose bone protein, its nutrition value was increased.The ability of five proteinases hydrolyze protein was com- pared under the same condition.The flavoured enzyme was selected and the best pH is 7.0. Hydrolysis conditions were optimized for the flavoured enzyme by response surface method- ology (RSM).A model of the degree of hy- drolysis (DH)was proposed.Hydrolysis conditions were determined as follows: enzyme dosage of 4671 U/g,58.7℃,reaction time of 7.2h, and substrste concentration of 18.8%.It reached a maximum degree of hydrolysis of 20.8% at the optimum hydrolysis conditions.
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