摘要
本文在单因素实验的基础上,根据Box-Behnken中心组合原理进行响应面实验设计,利用瑞士乳杆菌与蛋白酶结合的方式水解乳蛋白,以水解度为指标,进一步优化了工艺条件。结果表明最佳工艺条件为:复合胰蛋白酶是乳源蛋白最佳水解酶,发酵时间13 h,蛋白酶用量83 u/mL,发酵温度39℃。在此条件下蛋白水解度比单纯用瑞士乳杆菌发酵,水解度提高50.90%,实际水解度为72.21±2.12%。
On the basis of single factor experiment, the response surface experiment design was carried out according to the combination principle of Box-Behnken center. The milk protein was hydrolyzed by Lactobacillus helveticus and protease, and the hydrolysis parameters were used as indicators to further optimize the process parameters. The results showed that the optimal conditions were as follows: the composite trypsin was the best proteolytic for the hydrolyzation of protein from skim milk source, the fermentation time was 13 h, the protease dosage was 83 u/mL, and the fermentation temperature was 39 ℃. Under these conditions, the degree of proteolysis was increased by 50.90%, and the actual degree of hydrolysis was 72.21±2.12%.
作者
范梦珠
郭婷
林文珍
李文瑾
陈平
洪志骏
张少辉
FAN Mengzhu;GUO Ting;LIN Wenzhen;LI Wenjin;CHEN Ping;HONG Zhijun;ZHANG Shaohui(Shanghai Jiao Tong University School of Agniculture and Biology,Shanghai 200240,China;Zhejiang Panda Dairy Co.Ltd,Wenzhou 325800,China;Zhejiang Go Peptides Life Science and Healthcare Co.Ltd,Wenzhou 325800,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第1期18-22,共5页
China Dairy Industry
关键词
脱脂乳
瑞士乳杆菌
复合胰蛋白酶
水解度
Milk protein
Lactobacillus helveticus
Complex trypsin
Ddegree of hydrolysis
作者简介
范梦珠(1991-),女,硕士研究生,研究方向为乳品科学;通讯作者:张少辉。
