多元线性回归正交设计优化啤酒酵母蛋白酶解工艺

吉林大学学报(工学版) ›› 2009, Vol. 39 ›› Issue (05): 1229-1233.

多元线性回归正交设计优化啤酒酵母蛋白酶解工艺

林松毅, 王晓丽, 刘静波, 于一丁, 李海霞

吉林大学军需科技学院营养与功能食品研究室,长春 130062

收稿日期:2008-12-30 出版日期:2009-09-01 发布日期:2009-09-01
通讯作者: 刘静波（1962-）,女，教授,博士.研究方向:营养与功能食品.Email:ljb168@sohu.com E-mail:ljb168@sohu.com
作者简介:林松毅（1970-）,女,副教授,博士.研究方向:营养与功能食品.Email:linsongyi730@163.com
基金资助:
吉林省科技厅农业重点项目（20070201）.

Optimization of hydrolyzation of waste brewing yeast protein using orthogonal design of linear regression

LIN Songyi, |WANG Xiaoli, |LIU Jingbo, |YU Yiding, |LI Hai-xia

Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062,China

Received:2008-12-30 Online:2009-09-01 Published:2009-09-01

摘要/Abstract

摘要：

以啤酒酵母蛋白为底物，以中性蛋白酶的酶解效果为衡量指标，采用对比分析和多元线性回归正交组合设计试验方法，优化出中性蛋白酶可控酶解啤酒酵母蛋白的工程化回归模型。优选出最佳工艺参数如下：啤酒酵母蛋白质量分数为1.13%，中性蛋白酶质量分数为5.02%，酶解温度为54.3 ℃，酶解pH 值为6.1时，经过3次验证发现水解度均在44.71%以上，证明了回归模型具有工程化生产指导意义。

关键词: 啤酒酵母蛋白, 中性蛋白酶, 酶解参数

Abstract:

Waste brewing yeast protein was hydrolyzed by dispase and measured by the degree of hydrolysis. Orthogonal design of linear regression was adopted to obtain regression equation. The optimal conditions are calculated as: concentration of waste brewing yeast protein 1.13% , concentration of dispase 5.02%, temperature 54.3 ℃, pH 6.1. Three time tests verify that the degree of hydrolysis is above 44.71%. The results indicate that the regression equation is of great significance to industrial production.

Key words: waste yeast beer protein, dispase, hydrolyzing conditions

中图分类号:

TS201

林松毅, 王晓丽, 刘静波, 于一丁, 李海霞. 多元线性回归正交设计优化啤酒酵母蛋白酶解工艺[J]. 吉林大学学报(工学版), 2009, 39(05): 1229-1233.

LIN Song-Yi, WANG Xiao-Li, LIU Jing-Bo, YU Yi-Ding, LI Hai-Xia. Optimization of hydrolyzation of waste brewing yeast protein using orthogonal design of linear regression[J]. 吉林大学学报(工学版), 2009, 39(05): 1229-1233.

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