海洋微藻微拟球藻抗氧化肽酶解法制备和响应面工艺优化

摘要/Abstract

摘要： 以海洋微藻饵料微拟球藻蛋白为原料，采用胃蛋白酶酶解制备微拟球藻抗氧化肽。以酶解产物的水解度和DPPH自由基清除活性为评价指标，研究酶底比、底物浓度、酶解温度和pH对酶解产物抗氧化活性的影响。在单因素试验的基础上，利用响应面法优化制备抗氧化肽的工艺条件，确定最佳酶解工艺条件为：底物浓度5.0 mg/mL，酶解温度32 ℃，pH 1.36，酶底比6%。在最佳酶解条件下实际测得微拟球藻抗氧化肽的DPPH自由基清除率为51.85%（2.0 mg/mL）。

关键词: 微拟球藻, 抗氧化肽, DPPH自由基清除活性, 水解度, 响应面法

Abstract: The protein extracted from marine microalgae Nannochloropsis powder was hydrolyzed by pepsin to prepare antioxidant peptides. The effects of enzyme-substrate ratio, substrate concentration, hydrolysis temperature and pH on antioxidant activity of the hydrolysates were evaluated by degree of hydrolysis and DPPH free radical scavenging activity of hydrolysates. Based on the results of the single factor experiment, response surface methodology was applied to optimize the hydrolysis conditions for antioxidant peptides preparation. The optimal hydrolysis conditions were determined as substrate concentration of 5.0 mg/mL, hydrolysis temperature of 32 ℃, pH 1.36 and enzyme-substrate ratio of 6%. Under these conditions, DPPH free radical scavenging rate of the hydrolysates was 51.85% (2.0 mg/mL).

Key words: Nannochloropsis sp., antioxidant peptides, DPPH free radical scavenging activity, degree of hydrolysis, response surface methodology

中图分类号:

TS201.1

吕小京操德群徐年军. 海洋微藻微拟球藻抗氧化肽酶解法制备和响应面工艺优化[J]. 食品科学, 0, (): 0-0.

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