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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (21): 277-282.doi: 10.11924/j.issn.1000-6850.2011-3838

所属专题： 生物技术； 畜牧兽医

• 食品 营养 检测 安全 • 上一篇    下一篇

响应面法优化牛乳蛋白的水解工艺研究

付莉 岳喜庆 赵凯   

  • 收稿日期:2011-12-20 修回日期:2012-03-08 出版日期:2012-07-25 发布日期:2012-07-25

Response Surface Methodology Optimization of Bovine Milk Protein Hydrolysis

  • Received:2011-12-20 Revised:2012-03-08 Online:2012-07-25 Published:2012-07-25

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摘要：

为降低牛乳蛋白中的致敏蛋白含量，制备婴儿配方乳。利用蛋白酶水解牛乳蛋白，在筛选出最佳酶解用酶的基础上，以胰蛋白酶浓度、酶解时间、酶解温度为影响因子，在单因素试验结果的基础上，应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计，以牛乳蛋白水解度为响应值，运用响应面法对水解条件进行进一步优化。结果表明：酶浓度、酶解时间对牛乳蛋白水解度影响显著；牛乳蛋白质水解的最佳工艺为：以胰蛋白酶为水解用酶，水解温度为54.65℃，酶添加量为0.79%，酶解时间为47.01 min。回归方程预测牛乳蛋白水解度理论值可达到20.78%，3次验证实验的平均水解度20.74%，与预测值相对误差为0.2%。说明利用响应面实验设计研究出胰蛋白酶水解牛乳蛋白最佳工艺，为婴儿配方乳的生产奠定了基础。

关键词: 指数和法, 指数和法

Abstract:

In order to reduce allergenic protein content in milk proteins for producing infant formula milk. We hydrolyzed milk protein based on screened best enzyme and based on trypsin concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. We used single factor experiments and Centure-composite Design Center combination method of three factors and three levels experimental design to further optimize hydrolysis condition. The effect of enzyme concentration and hydrolysis time were significant. The optimum hydrolysis conditions were optimized as following: enzyme concentration 0.79%, hydrolysis temperature 54.65℃ and time 47.01 min. Regression equations predicting milk protein hydrolysis degree theory value could reached 20.78%, the average degree of hydrolysis of three times experiment could reached 20.74%, compared with predictive value the relative error was 0.2%. We successfully developed the optimum hydrolysis conditions of trypsin by response surface experimental design which laid a foundation on infant formula milk production.