响应面法优化酶法制备酪蛋白糖巨肽的工艺条件

采用Minitab方法设计实验,对影响酪蛋白糖巨肽制备的酶解因素进行优化,发现酶解时间、酶解温度、酶解pH、酶与底物比是影响酶解酪蛋白的主要因素.由于唾液酸是酪蛋白糖巨肽的特征性组分,本文以唾液酸的含量表征酶解上清液中酪蛋白糖巨肽的含量.根据Minitab分析的结果,采用Design Expert软件中水平设计和响应面分析法对影响酪蛋白糖巨肽产量的主要因素进行优化,建立唾液酸含量A580对酶解主要条件的二次回归模型,其回归方程的决定系数达到了0.962,9.得到的最佳酶解条件为:酶解时间80,min,酶解温度42.5,℃,酶解pH 6.28,酶与底物比270,U/g.唾液酸含量A580最高为0.653,此时酪蛋白糖巨肽的得率为17.91 mg/g.

Optimize Conditions for Casein Glycomacropeptide Production by Enzyme Hydrolysis Using Response Surface Methodology

The effect of enzyme hydrolysis conditions on casein glycomacropeptide was selected with Minitab software.It was showed that the principal factors were hydrolysis time,temperature,pH,and E]/S].The main effect of enzyme hydrolysis conditions was optimized by Design Expert system.The regression equation was established by expressing relationship between sialic acid and main factors of enzyme hydrolysis conditions.The R-squared in the model of regression equation was 0.962,9,which meant the established equation could predict the A580 of sialic acid(under the absorbance at 580 nm by Resorcinol-HCl test)well within the range of conditions.The optimum enzyme hydrolysis conditions were:time 80 min,temperature 42.5,℃,pH 6.28,E]/S] 270,U/g.The A580 of sialic acid was 0.653,while the yield of CGMP was 17.91 mg/g casein under the optimal conditions.