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FAN San-hong, DU Jing-ting, WANG Xiang-shuai. Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology[J]. Science and Technology of Food Industry, 2016, (04): 236-241. doi: 10.13386/j.issn1002-0306.2016.04.039
Citation: FAN San-hong, DU Jing-ting, WANG Xiang-shuai. Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology[J]. Science and Technology of Food Industry, 2016, (04): 236-241. doi: 10.13386/j.issn1002-0306.2016.04.039

Optimization of hydrolysis of Chinese pine pollen protein by response surface methodology

doi: 10.13386/j.issn1002-0306.2016.04.039
  • Received Date: 2015-06-10
  • With protein of Chinese pine pollen as the raw material protein hydrolysis degree as an evaluation index,this paper aimed to study the process conditions of pine pollen proteolysis. The alkaline protease was choosen as the bast hydrolase. On the basis of single factor experiment,the Plackett-Burman screening test was adopted to determine three factors(which signifcantly affect) significantly affecting hydrolysis of Chinese pine pollen as:total enzyme dose,p H and substrate concentration. Then,the hydrolysis process conditions of pine pollen protein was optimized by Box-Behnken center combination experiment and response surface methodology. Results showed that the optimum conditions for hydrolysis were as follows:enzyme concentration0.04 g/g,p H11.1,substrate concentration 0.09 g/m L,enzymatic time 5 h,enzymatic temperature 50 ℃. Under the optimal conditions,the hydrolysis degree of Chinese pine pollen protein could reach 79.07%. This study provided a theoretical basis for the development of Chinese pine pollen peptides and functional foods.
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