2009Hunan Agricultural SciencesRequires access

The Hydrolysis Conditions of Subtilisin on Bovine Casein

Yong Ding

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Abstract

The hydrolysis conditions of subtilisin on bovine casein were studied in this paper.According to the method of pH-stat,the experiment conditions of hydrolysis were selected by orthogonal test such as the concentration of substrate,pH value,hydrolyzing temperature and the amount of enzyme.The results showed that the optimum conditions of hydrolysis were as follows: the concentration of substrate 3%,pH 8.5,temperature 55℃,the amount of enzyme 20 μl.The degree of casein hydrolysis reached to 27.05% under these optimum conditions.The experiment results laid a good foundation for developing casein hydrolysate as functional food of people.

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The hydrolysis conditions of subtilisin on bovine casein were studied in this paper.According to the method of pH-stat,the experiment conditions of hydrolysis were selected by orthogonal test such as the concentration of substrate,pH value,hydrolyzing temperature and the amount of enzyme.The results showed that the optimum conditions of hydrolysis were as follows: the concentration of substrate 3%,pH 8.5,temperature 55℃,the amount of enzyme 20 μl.The degree of casein hydrolysis reached to 27.05% under these optimum conditions.The experiment results laid a good foundation for developing casein hydrolysate as functional food of people.

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Available abstract

The hydrolysis conditions of subtilisin on bovine casein were studied in this paper.According to the method of pH-stat,the experiment conditions of hydrolysis were selected by orthogonal test such as the concentration of substrate,pH value,hydrolyzing temperature and the amount of enzyme.The results showed that the optimum conditions of hydrolysis were as follows: the concentration of substrate 3%,pH 8.5,temperature 55℃,the amount of enzyme 20 μl.The degree of casein hydrolysis reached to 27.05% under these optimum conditions.The experiment results laid a good foundation for developing casein hydrolysate as functional food of people.

Key concepts: Subtilisin, Casein, Hydrolysis, Hydrolysate, Chemistry, Substrate (aquarium), Enzymatic hydrolysis, Chromatography

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