食品工业科技2012，Vol.33Issue(8)：267-271,5.
木瓜蛋白酶水解马铃薯蛋白水解条件的研究
Study on the optimum conditions of the hydrolyzation of potato protein by papain
摘要
Abstract
Potato protein was extracted from potato pulp and hydrolyzed by papain.The influences of the hydrolysis time, temperature, pH, and substrate/enzyme ratio on the degree of hydrolysis of potato protein were investigated. On the basis of single factor tests and Box-Benhnken response surface methodology, the optimal working parameters were worked out and tested.The optimum hydrolysis parameters were as follows：when the substrate/ enzyme ratio was 6000U/g,the potato protein was hydrolyzed for 3.12h at temperature 64.70℃ under pH 7.41 ,and the degree of hydrolysis was reached 20.19%.关键词
木瓜蛋白酶/马铃薯蛋白质/水解度（DH）/响应面/Box-BenhnkenKey words
papain/potato protein/hydrolysis degree/response surface/Box- Benhnken分类
轻工纺织引用本文复制引用
高丹丹,徐纪平,李贞子..木瓜蛋白酶水解马铃薯蛋白水解条件的研究[J].食品工业科技,2012,33(8):267-271,5.基金项目
西北民族大学中央高校基本科研业务费专项资金资助 （）
甘肃省青年科技基金计划（1107RJYA018）. （）
