期刊论文

Research on Extraction of Protein from Cold Pressed Olive Pomace by Aqueous Enzymatic Method

中文

食品工业

1004-471X

2015

36

10

85-89

国家粮食局粮食公益性行业科研专项201313012-03

本校为第一机构

采用中性蛋白酶对预处理过的脱脂橄榄果渣进行酶解从而提取橄榄蛋白,以酶解温度、p H、加酶量、反应时间为单因素进行单因素酶解研究,并在单因素基础上以水解度为响应值对酶解条件进行响应面分析,得到酶解最佳工艺条件为：反应温度42.5℃、p H 7.0、加酶量为0.6%、酶解时间3.1 h,水解度达8.58%。

Neutral protease was used to enzymatically hydrolyze pretreated cold pressed olive pomace. Use enzymatic temperature, pH, enzyme dosage, reaction time as the single factor. On the basis of single factor experiment, take the degree of hydrolysis as response value of response surface analysis. The optimal process condition was as follows： enzymatic temperature 42.5 ℃, pH 7.0, enzyme dosage 0.6%, reaction time 3.1 h. Under the optima...