中国食品添加剂Issue(2)：73-79,7.
响应面法优化豆粕水解的工艺研究
Study on technique of optimization of enzymatic hydrolysis of soybean meal via response surface methodology
摘要
Abstract
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.关键词
豆粕/酶解/水解度/蛋白质提取率Key words
soybean meal/enzymatic hydrolysis/degree of hydrolysis/protein extraction rate分类
农业科技引用本文复制引用
黄艳燕,朱萍,莫君明..响应面法优化豆粕水解的工艺研究[J].中国食品添加剂,2018,(2):73-79,7.基金项目
广西高校引进海外高层次人才“百人计划”(桂教人[2016] 59号) （桂教人[2016] 59号）
广西民族大学引进人才科研启动项目(2016MDQD003). （2016MDQD003）
