响应面分析法优化鹰嘴豆多肽的酶法提取工艺Optimization of enzymatic extracting technique for chickpea peptide by response surface methodology
马文鹏,傅力
摘要(Abstract)：
利用2709碱性蛋白酶对鹰嘴豆分离蛋白进行水解制备鹰嘴豆多肽,以多肽得率和水解度为评价指标,采用单因素试验及响应面分析设计法优化鹰嘴豆多肽的最佳酶法提取工艺为:底物浓度4.15%,温度55.98℃,加酶量2013.5U/g,pH 8.7,酶解时间6h。在此条件下水解度和多肽得率分别为16.18%和75.25%。
关键词(KeyWords)： 响应面分析法;鹰嘴豆多肽;提取工艺;水解度;多肽得率
基金项目(Foundation):
作者(Author): 马文鹏,傅力
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