响应面优化酶解法制备韭菜籽蛋白抗氧化肽工艺

发布时间：2018-05-16 01:44

本文选题：响应面法 + 韭菜籽　；参考：《中国食品学报》2016年04期

【摘要】：以韭菜籽蛋白质抽提物为原料,采用响应面分析法优化酶解韭菜籽蛋白质制备抗氧化肽工艺。采用酸性蛋白酶酶解制备韭菜籽抗氧化肽,以酶解产物对DPPH自由基清除力为评价指标,考察酶解p H值、底物质量浓度、酶添加量及酶解温度对酶解产物抗氧化活性的影响。在单因素试验的基础上,采用3因素3水平的响应面分析法确定酶解韭菜籽蛋白质制备抗氧化肽工艺,同时建立酶解工艺的二次项数学模型并验证其可靠性。以酶解p H值、酶添加量和酶解温度为自变量,研究这3个因素的交互作用及最佳酶解工艺条件并进行验证。研究结果表明,对酶解韭菜籽蛋白质制备抗氧化肽工艺的影响因素主次顺序为:p H值酶添加量酶解时间,最佳酶解工艺条件:酶解时间6.5 h,p H 3.00,酶添加量1345.7 U。在最佳工艺条件下,酶解产物的DPPH自由基清除率为80.12%。
[Abstract]:Using leek seed protein extract as raw material, the process of preparing antioxidant peptide from leek seed protein by enzyme hydrolysis was optimized by response surface analysis (RSM). The antioxidant peptides of leek seeds were prepared by enzymatic hydrolysis of acid protease. The effects of pH value, substrate mass concentration, enzyme addition amount and enzymatic hydrolysis temperature on the antioxidant activity of leek seeds were investigated by using the scavenging ability of enzymatic hydrolysis products to DPPH free radical. On the basis of single factor test, the process of preparing antioxidant peptide from leek seed protein was determined by using three factors and three levels of response surface analysis, and the quadratic mathematical model of enzymatic hydrolysis process was established and its reliability was verified. The interaction of the three factors and the optimum conditions of enzymatic hydrolysis were studied and verified by using pH value of enzymatic hydrolysis, the amount of enzyme added and the temperature of enzymatic hydrolysis as independent variables. The results showed that the order of influencing factors for the preparation of antioxidant peptides from leek seed protein was: 1 / pH value enzyme addition amount enzymatic hydrolysis time, the optimum conditions: enzymatic hydrolysis time 6.5 h / h 3.00, enzyme addition amount 1345.7 U. Under the optimum conditions, the scavenging rate of DPPH free radical was 80.12%.
【作者单位】：福州大学生物科学与工程学院;
【基金】：福建省科技厅资助项目(2013J05050) 国家大学生创新创业训练计划(201310386009) 福建省教育厅科技资助项目(JA11019)
【分类号】：TS201.2

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