响应面法优化豆粕水解的工艺研究

摘要

Enzymatic hydrolysis technique of soybean meal via response surface method was studied.Based on single factor experiment,and designed by Box-Behnken method,the effects of temperature,amount of enzyme,pH and length of time on the degree of hydrolysis and protein extraction rate were investigated.The results were as follows:the degree of hydrolysis was 48.9％ and protein extraction rate was 81.2％ under the condition of temperature 59 ℃,enzyme amount 1.7％,pH 8.1 and hydrolysis time 28h.The research provides fundamental basis for manufacture of soybean peptide produced from soybean meal.%运用响应面分析法优化豆粕酶法水解的工艺.在单因素实验的基础上,采用Box-Behnken法进行实验设计,考察温度、酶添加量、pH、时间对豆粕水解度和蛋白质提取率的影响.研究结果表明:最佳酶解条件为温度59℃,酶添加量1.7％,pH 8.1,时间28h,此时豆粕的水解度可达到48.9％,蛋白质提取率可达81.2％.研究成果可为豆粕生产大豆肽提供理论基础.