摘要
以藜麦糠蛋白为研究对象,酶法制备藜麦糠抗氧化肽,进行酶解蛋白酶的筛选,确定最佳复合酶组合。根据单因素试验结果,利用响应面法分析各因素及交互作用对响应值(还原能力)的影响,得到藜麦糠蛋白最优酶解工艺为加酶量3 600 U/g、pH 7.66、酶解时间2.13 h、酶解温度50.53℃,在此酶解条件下,抗氧化肽得率为76.25%,制得的藜麦糠抗氧化肽有很强的还原能力。该条件下藜麦糠抗氧化肽还原能力预测值为0.636 5,验证实验所得实测平均值为0.644,实测结果与预测值符合良好。同时藜麦糠抗氧化肽对超氧阴离子自由基和羟自由基均有良好的清除能力,且呈现较好的量效关系,在天然抗氧化剂和保健食品领域有一定的开发利用价值。
Quinoa bran protein was enzymatically hydrolyzed to prepare antioxidant peptides. Various proteases were screened and a mixture of flavourzyme and alcalase（1：1） was selected as the optimal enzyme. The enzymatic hydrolysis process was optimized by investigating the effects of various factors and their interactions on reducing power using onefactor-at-a-time method and response surface methodology. An enzyme dosage of 3 600 U/g, pH 7.66, a hydrolysis time of 2.13 h and a temperature of 50.53 ℃ were found to the optimal conditions to obtain a higher yield of antioxidant peptides of 76.25%. The predicted reducing power of the antioxidant peptides prepared under the optimized conditions was 0.636 5, in good agreement with the actual average value of 0.644. The antioxidant peptides had potent superoxide anion and hydroxyl radical scavenging capacity in a concentration-dependent manner, thereby holding promise in the field of natural antioxidant and health food applications.
作者
田旭静
段鹏慧
范三红
张婧婷
TIAN Xujing;DUAN Penghui;FAN Sanhong;ZHANG Jingting(College of Life Science, Shanxi University, Taiyuan 030006, China;Shanxi Forestry Vocational and Technical College, Taiyuan 030009, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第10期158-164,共7页
Food Science
基金
山西省自然科学基金项目(2012011031-4)
2016年山西省高等学校教学改革创新项目(J2016003)
2016年山西省研究生教育改革研究课题(2016JG26)
山西省重点研发计划(一般项目)(201603D221004-4)
关键词
藜麦糠蛋白
酶解
抗氧化肽
响应面分析
quinoa bran protein
enzymatic hydrolysis
antioxidant peptide
response surface analysis
