食品科学 ›› 2010, Vol. 31 ›› Issue (6): 86-90.doi: 10.7506/spkx1002-6630-201006019

• 工艺技术 • 上一篇    下一篇

响应曲面法优化鸡肉蛋白抗氧化肽制备工艺研究

唐道邦1,裴小平1 , 2,徐玉娟1,吴继军1   

  1. 1.广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室 2.华南农业大学食品学院
  • 收稿日期:2009-05-11 修回日期:2009-10-17 出版日期:2010-03-15 发布日期:2010-12-29
  • 通讯作者: 唐道邦 E-mail:tdbang@163.com
  • 基金资助:

    广东省社会发展计划项目 (2008B030303070);广州市科技项目(2007Z1-E6011)

Optimization of Enzymatic Hydrolysis of Chicken Meat for Production of Anti-oxidant Peptides Using Response Surface Methodology

TANG Dao-bang1,PEI Xiao-ping1,2,XU Yu-juan1,WU Ji-jun1   

  1. 1. Guangdong Open Access Laboratory of Agricultural Product Processing, Sericulture and Farm Produce Processing Research Institute,
    Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;2. College of Food Science, South China Agricultural
    University, Guangzhou 510642, China
  • Received:2009-05-11 Revised:2009-10-17 Online:2010-03-15 Published:2010-12-29
  • Contact: TANG Dao-bang1 E-mail:tdbang@163.com

摘要:

以酶解产物清除超氧阴离子自由基能力为指标,利用响应曲面法优选木瓜蛋白酶制备鸡肉蛋白抗氧化肽的最佳酶解工艺条件并考察其水解度(DH)和清除能力的相关性。结果表明:木瓜蛋白酶最佳酶解工艺为温度62℃、pH6.7、酶用量5988U/g、酶解时间6.5h、底物浓度6.9%;清除率与DH 在一定范围内呈正或负相关,即在酶解过程6.5h 内清除率随着DH增大而增大、6.5h 后随着DH的增加反而减小,6.5 h 时清除率为32.91%、DH为18.66%。

关键词: 响应曲面法, 鸡肉蛋白, 抗氧化肽, 工艺优化

Abstract:

Central composite design combined with response surface methodology was employed to develop an optimal papain hydrolysis procedure of chicken meat for production of anti-oxidant peptides with high superoxygen anion free radical scavenging activity of hydrolyzed chicken meat. Along with this, correlation between degree of hydrolysis (DH) of chicken meat and superoxygen anion free radical scavenging activity was analyzed. Results showed that the optimal values of crucial technological parameters affecting chicken meat hydrolysis were determined as follows: hydrolysis of substrate at a concentration level of 6.9% for 6.5 h at 62 ℃ and pH 6.7 with 5988 U/g of enzyme amount. DH of chicken meat was positively or negatively correlated with superoxygen anion free radical scavenging activity of hydrolyzed chicken meat within some range. Within 0 - 6.5 h of hydrolysis, DH of chicken meat and free radical scavenging activity of hydrolyzed chicken meat both tended to obviously increase. With prolonged hydrolysis time, DH of chicken meat continued to increase, whereas free radical scavenging activity of hydrolyzed chicken meat exhibited an obvious decrease. Six-hour hydrolysis gave a DH of chicken meat of 18.66%, and the superoxygen anion free radical scavenging rate of corresponding hydrolysis products was 32.91%.

Key words: response surface methodology, chicken protein, anti-oxidant peptides, optimization

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