低温冷榨花生粕蛋白质酶解及条件响应面优化.doc

学生毕业论文 题 目：低温冷榨花生粕蛋白质酶解及条件响应面优化 姓 名： 曾 敏 学 号： 201012020131 系 别： 应用化学系 班 级： 生 化 1011 指导教师： 李 玉 珍 2012年 11月25日 摘要 本实验是进行冷榨花生粕蛋白质酶解及条件响应面优化 , 以花生粕为原料，进行蛋白质、多肽和水解度等含量的测定，采取Min Run Equirelicated Res IV设计然后进行了爬陡坡试验使所有的主效应因子同时向最优化方向逼近使工艺参数往最优化方向变化最后对影响较显著的三个因素用二次回归旋转中心复合试验设计，依据回归分析确定各个工艺条件的影响因子，对模型进行三次以上实验验证±0.0005，与预测值接近。 说明响应面分析得到的最优条件与预测结果符合实际。Title: Cold pressed peanut meal protein digests and anti-oxidizing conditions response surface optimization Students: zeng minInstructor: Li Yuzhen (Hunan College of Chemical Technology, Zhuzhou: 412004) Abstract: This experiment is cold pressed peanut meal protein digests and antioxidant conditions of response surface optimization，Peanut meal as raw material, Determination of proteins, peptides, and the degree of hydrolysis，Take Min Run Equirelicated Res IV design experimental research program examines the reaction time, reaction temperature, enzymatic hydrolysis, pH and other major factor polypeptide content screening, and then climb the steep test, so the main effect factor at the same timeapproximation to the direction of optimization, the protein hydrolysis process parameters to optimize the direction of change, the last three factors affecting more significant composite experimental design to optimize the center of rotation of the quadratic regression, based on regression analysis to determine the impact of various process conditions factorsolving equations that each response surface function of the stagnation point, ie the optimal test conditions. Through the solution, to give the optimum conditions for the concentration of enzyme 4325U, 10.20% of the substrate concentration, the reaction time of 85min. The other conditions for the reaction temperature to 50 ℃, reaction pH9.0, experimental verification of the peptide content is more than three times the model measured the peptide c