响应面法优化谷朊粉短肽酶法制备工艺研究
Optimization of Enzymatic Preparation Process of Gluten Short Peptides by Response Surface Methodology

DOI: 10.12677/HJFNS.2021.102016, PP. 125-132

Keywords: 谷朊粉，短肽，酶解
Gluten Powder, Short Peptide, Enzymatic Hydrolysis

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Abstract:

本文采用酶解法制备谷朊粉短肽，分别考察了底物浓度、加酶量、酶解温度、酶解时间等单因素对酶解效率的影响，并通过响应面试验优化酶解工艺。结果显示，以木瓜蛋白酶酶解谷朊粉获得短肽的最佳条件为底物浓度8.0%、加酶量1.2%，酶解温度为65℃，酶解时间2.9 h，此时的谷朊粉的水解度为3.775%。该试验用响应面法优选出的酶解工艺合理可行，为谷朊粉短肽的开发利用提供了理论依据。
In this paper, the enzyme hydrolysis method was used to prepare short gluten peptides, and the influence of single factors such as substrate concentration, amount of enzyme, hydrolysis temperature, and hydrolysis time on the effect of hydrolysis was investigated, and the enzymatic hydrolysis process was optimized through response surface experiments. The results showed that the best conditions for obtaining short peptides by papain enzymatic hydrolysis of gluten were substrate concentration of 8.0%, enzyme content of 1.2%, enzymatic hydrolysis temperature of 65？C, enzymatic hydrolysis time of 2.9 h, and the gluten powder at this time. The degree of hydrolysis is 3.775%. The enzymatic hydrolysis process optimized by the response surface method in this experiment is reasonable and feasible, which provides a theoretical basis for the development and utilization of gluten short peptides.

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