Optimization of hydrolysis technology of corn gluten meal by response surface methodology

ZHANG Miao; ZHANG Mei-li; DI Yin-di; LU Yu

doi:10.13386/j.issn1002-0306.2016.16.031

ZHANG Miao, ZHANG Mei-li, DI Yin-di, LU Yu. Optimization of hydrolysis technology of corn gluten meal by response surface methodology[J]. Science and Technology of Food Industry, 2016, (16): 201-204. DOI: 10.13386/j.issn1002-0306.2016.16.031

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Optimization of hydrolysis technology of corn gluten meal by response surface methodology

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The corn polypeptide with high degree of hydrolysis( DH) was prepared by alkaline protease,with corn protein as raw material and degree of hydrolysis as detecting index by mono- factor analysis and response surface methodology.The results showed that under the optimal conditions: substrate concentration 23 g / L,proteases dosage 3.5%,hydrolysis temperature 49.7 ℃,hydrolysis time 4 h and p H 9.0,the degree of hydrolysis was 27.18%.

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Optimization of hydrolysis technology of corn gluten meal by response surface methodology

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