低温冷榨花生粕蛋白酶解条件响应面优化毕业论文最终稿.docVIP

学生毕业论文 题 目： 低温冷榨花生粕蛋白质酶解条件响应面优化 姓 名： 杨 小 苹 学 号： 201012020137 系 别： 应用化学系 班 级： 生化1011 指导教师： 李 玉 珍 2012 年 11 月 20 日 低温冷榨花生粕蛋白酶解条件响应面优化 学 生：杨小苹 指导老师：李玉珍 (湖南化工职业技术学院，株洲：412004)摘 要 本试验对低温冷榨花生粕进行酶解。Min Run Equirelicated Res IV设计考察了酶浓度、酶解温度、时间、底物浓度pH等因素对多肽含量、水解度蛋白质含量的影响主效因子爬陡坡试验，使所有主效应因子同时向最优化方向逼近3因素5水平获得最佳酶解条件酶浓度4325U，底物浓度10.20%，反应时间85min，其它条件为反应温度为50℃，反应pH9.0验证0.223±0.0005，与预测值接近。 关键词:；酶解；响应面  Coid pressed peanutmeal by enzymatic hydrolysis conditions of response surface optimization Students: YangXiaoping Instructor: LiYuzhen (Hunan chemical vocational and technical college，zhuzhou :412004) Abstract The test for low temperature cold pressed peanut meal by enzymatic hydrolysis and oxidation conditions response surface optimization. Take Min Run Equirelicated Res IV design study of alkaline protease enzymolysis concentration, reaction temperature, reaction time, substrate concentration, enzyme reaction of peanut meal pH and other factors on cold pressed peanut meal polypeptide content, degree of hydrolysis, protein content affects the main effect factors were statistically screening, then underwent a steep hill climbing test, so that all the main effect factor at the same time to the optimization direction of approximation, the oxidation conditions to optimization direction changes, the influence of 3 factors and 5 levels significantly by two return of digital model for optimization, data regression fitting, can find the factors influencing a, two and the interactive effect of correlation equations and can draw a contour map, finally descending dimension analysis, optimum enzymolysis conditions: the optimum enzymolysis conditions for enzyme concentration 4325U, substrate concentration 10.20%, reaction time 85min, other conditions as the reaction temperature is 50℃, reaction pH9.0, polypeptide content on model for three or more experimental verification, the meas