Title: Study on optimization of enzymatic hydrolysis conditions of almond protein
Abstract: The enzymatic hydrolysis conditions of almond protein were optimized by orthogonal rotation combination design.The orthogonal regression model of hydrolysis degree(Y)and four factors of temperature(X1),substrate concentration(X2),enzyme-substrate ratio(X3),hydrolysis time(X4)was established:Y=23.73865-3.16060X1-1.54037X2+2.07211X3+3.48164X4-3.31615X21-0.97209X22-0.40641X23-1.28322X24-0.21875X1X2+0.07125X1X3-0.26375X1X4-0.26375X2X3+0.07125X2X4-0.21875X3X4. It was concluded from the model that when temperature,substrate concentration,enzyme-substrate ratio,hydrolysis time were 50℃,2%,4% and 180min,the hydrolysis degree(Y)was the maximal 27.22% and consistent with the confirmatory experiment result.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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