响应面优化酶解法制备猪肩胛骨抗氧化肽工艺

发布时间：2018-03-08 08:36

  本文选题：猪肩胛骨　切入点：响应面　出处：《核农学报》2017年12期 　论文类型：期刊论文

【摘要】：为有效利用废弃猪骨制备抗氧化肽,以猪肩胛骨蛋白为原料,采用响应面分析法优化酶解猪肩胛骨蛋白制备抗氧化肽的工艺条件。结果表明,以多肽得率和DPPH自由基清除率为评价指标,与未加酶处理组进行对比,筛选出风味蛋白酶为最优酶。在单因素试验的基础上,根据Box-Behnken中心组合试验设计原理,最终确立最优的酶解工艺参数为酶解时间4 h、酶解温度55℃、酶底比6 200 U·g~(-1)、底物浓度3%、pH值6.0。在此条件下DPPH自由基清除率为75.90%,测得的多肽得率为62.80%,其中R_(adj)~2=97.05%,R2=98.95%,表明该模型拟合程度较好。本研究结果对响应面优化酶解法制备猪肩胛骨抗氧化肽工艺具有一定的实践参考意义。
[Abstract]:In order to prepare antioxidation peptide from abandoned pig bone, using pig scapular protein as raw material, the reaction surface analysis was used to optimize the process conditions of enzymatic hydrolysis of pig scapular protein to prepare antioxidant peptide. The polypeptide yield and the scavenging rate of DPPH free radical were used as the evaluation indexes. Compared with the untreated group, the flavor protease was selected as the optimal enzyme. On the basis of the single factor experiment, the design principle of the Box-Behnken center combination test was used. Finally, the optimum conditions of enzymatic hydrolysis were determined as follows: enzymatic hydrolysis time 4 h, enzymatic hydrolysis temperature 55 鈩，

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