摘要
本文研究了以巴旦杏粕蛋白为实验原料,通过Box-Benhnken响应面优化巴旦杏粕蛋白抗氧化肽的酶法制备工艺。以酶解产物的水解度及DPPH·清除率为评价标准从碱性蛋白酶、中性蛋白酶、胰蛋白酶、木瓜蛋白酶、复合蛋白酶中挑选最优水解酶,考察酶的添加量、pH值、酶解时间及酶解温度对酶解产物DPPH·清除率的影响。在单因素试验基础上,采用四因素三水平响应面法确定巴旦杏抗氧化肽酶法制备工艺。结果表明:碱性蛋白酶较适合制备巴旦杏抗氧化肽,其最佳酶解工艺条件为:酶解时p H为9.1,酶添加量为10000 U/g,酶解温度为58℃,酶解时间为4 h,此时酶解物的DPPH·清除率为74.45%。该条件适于制备的巴旦杏抗氧化肽,通过对巴旦杏抗氧化肽制备工艺的优化可为抗氧化肽的开发与应用提供理论借鉴。
The preparation process of antioxidant peptides from almond meal protein was optimized. The optimal enzyme was selected from alkaline protease, neutral protease, trypsin, papain and protamex according to the hydrolysis degree and DPPH clearance rate of the hydrolysate. The effects of the amount of enzyme, pH, hydrolysis time and temperature on DPPH radical scavenging activity were investigated. On the basis of single factor test, four-factor and three-level response surface method was used to determine the preparation technology of antioxidant peptides from almond meal protein. The results showed that alkaline protease was suitable for the preparation of antioxidant peptides from almond meal protein. The optimum enzymatic hydrolysis conditions were as follows: pH 9.1, enzyme addition 10000 U/g, enzymatic hydrolysis temperature 58 ℃, enzymatic hydrolysis time 4 h, and DPPH radical scavenging activity of enzymatic hydrolysate was 74.45%. This condition was suitable for the preparation of antioxidant peptides from almond meal protein. The optimization of the preparation process of antioxidant peptides from almond meal protein can provide theoretical reference for the development and application of antioxidant peptides.
作者
薛雨菲
李芳
程怡媚
张瑞
杨海燕
孔令明
XUE Yu-fei;LI Fang;CHENG Yi-mei;ZHANG Rui;YANG Hai-yan;KONG Ling-ming(College of Food and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Light Industry Vocational and Technical College,Urumqi 830021,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第12期208-215,共8页
Modern Food Science and Technology
基金
新疆维吾尔自治区重点研发计划项目(2017B03020-1
2017B01003)
关键词
巴旦杏
酶解
抗氧化肽
工艺
almond
enzymolysis
antioxidant peptide
technology
