Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology

doi:10.7506/spkx1002-6630-201806029

Abstract

Abstract: Protein from the marine microalga Nannochloropsis was extracted and hydrolyzed with pepsin to prepare antioxidant peptides. The effects of enzyme-to-substrate ratio, substrate concentration, hydrolysis temperature and pH on the degree of hydrolysis (DH) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of hydrolysates were investigated and the process conditions were optimized using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). The optimal hydrolysis conditions were determined as follows: substrate concentration, 5.0 mg/mL; temperature, 32 ℃; pH, 1.36; and enzyme-to-substrate ratio, 6%. The hydrolysate prepared under these conditions could scavenge 51.85% of DPPH free radical.

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

CLC Number:

TS201.1

Lü Xiaojing, CAO Dequn, XU Nianjun. Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology[J]. FOOD SCIENCE, 2018, 39(6): 183-188.

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Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology

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