食品科学

• 生物工程 • 上一篇    下一篇

杜仲籽粕蛋白酶解制备抗氧化肽工艺优化

黄 群1,2,杨万根2,余 佶2,麻成金1,2,吴丽雅2,曾莉婷2   

  1. 1.吉首大学 林产化工工程湖南省重点实验室,湖南 张家界 427000;2.吉首大学食品科学研究所,湖南 吉首 416000
  • 出版日期:2013-09-15 发布日期:2013-09-27
  • 通讯作者: 黄 群
  • 基金资助:

    湖南省科技计划项目(2012NK3099);林产化工工程湖南省重点实验室开放基金项目(JDLC201205)

Process Optimization for Antioxidant Peptide Preparation from Eucommia Seed Meal Protein by Enzymatic Hydrolysis

HUANG Qun1,2,YANG Wan-gen2,YU Ji2,MA Cheng-jin1,2,WU Li-ya2,ZENG Li-ting2   

  1. 1. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China;
    2. Institute of Food Science, Jishou University, Jishou 416000, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: HUANG Qun

摘要:

以杜仲籽粕蛋白为原料,采用蛋白酶酶解制备抗氧化肽。以水解度和超氧阴离子自由基清除率为评价指标,在单因素试验基础上,运用响应面设计优化抗氧化肽酶解制备条件。结果表明:最佳酶解条件为底物质量浓度7.40g/100mL、酶用量12292U/g、酶解时间2.6h、pH7.0、酶解温度50℃。此条件下所制备的杜仲籽粕蛋白抗氧化肽对超氧阴离子自由基清除率可达56.60%。

关键词: 杜仲籽粕蛋白, 酶解制备, 抗氧化肽, 水解度, 超氧阴离子自由基清除率, 响应面法

Abstract:

Eucommia seed meal protein was hydrolyzed with protease to prepare antioxidant peptides. Based on degree
of hydrolysis and superoxide anion radical scavenging activity, a Box-Behnken factorial design combined with response
surface analysis (RSA) was applied to optimize enzymatic hydrolysis conditions for antioxidant peptide preparation. The
results showed that the optimum hydrolysis conditions were 7.40 g/100 mL, 12292 U/g, 2.6 h, 7.0 and 50 ℃ for substrate
concentration, enzyme dosage, hydrolysis duration, initial pH and temperature, respectively. The superoxide anion radical
scavenging rate of the antioxidant peptide obtained under the optimized conditions was 56.60%.

Key words: eucommia seed meal protein, enzymatic hydrolysis preparation, antioxidant peptides, degree of hydrolysis, superoxide anion radical scavenging activity, response surface methodology

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