关键词: 藜麦糠蛋白, 酶解, 抗氧化肽, 响应面分析

Abstract: Quinoa bran protein was enzymatically hydrolyzed to prepare antioxidant peptides. Various proteases were screened and a mixture of flavourzyme and alcalase (1:1) was selected as the optimal enzyme. The enzymatic hydrolysis process was optimized by investigating the effects of various factors and their interactions on reducing power using one-factor-at-a-time method and response surface methodology. An enzyme dosage of 3 600 U/g, pH 7.66, a hydrolysis time of 2.13 h and a temperature of 50.53 ℃ were found to the optimal conditions to obtain a higher yield of antioxidant peptides of 76.25%. The predicted reducing power of the antioxidant peptides prepared under the optimized conditions was 0.636 5, in good agreement with the actual average value of 0.644. The antioxidant peptides had potent superoxide anion and hydroxyl radical scavenging capacity in a concentration-dependent manner, thereby holding promise in the field of natural antioxidant and health food applications.

Key words: quinoa bran protein, enzymatic hydrolysis, antioxidant peptide, response surface analysis