Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

ZHANG Ji-xian; CHENG Wei-dong; TIAN Hong-lei; ZHAN Ping

doi:10.13386/j.issn1002-0306.2015.08.032

ZHANG Ji-xian, CHENG Wei-dong, TIAN Hong-lei, ZHAN Ping. Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design[J]. Science and Technology of Food Industry, 2015, (08): 196-201. DOI: 10.13386/j.issn1002-0306.2015.08.032

Citation:

Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

Graphical Abstract

Abstract

Abstract

The Chickpea flour was hydrolyzed with Alacalase and Flavourzyme, and the quadratic regression orthogonal rotary combination design was used to improve the optimization of hydrolysis conditions of Chickpea protein. The results showed that when the initial p H was 8.5 and the temperature was 55℃,the best processing conditions of Chickpea protein enzymolysis were as follows:the substrate concentration 1%,the Alcalase dosage 2000U/g with 2.5h,the adding content of flavourzyme was 4000U/g with 3h. Based on these conditions,the maximum degree of hydrolysis could reach 29.17%.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

Abstract

Catalog

Export File

Citation

Format

Content