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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

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

CLC Number: