响应面优化酶解法制备蒲公英籽蛋白抗氧化肽工艺

发布时间：2018-10-21 13:54

【摘要】：以蒲公英籽蛋白质抽提物为原料,采用响应面分析法(RSM)优化酶解蒲公英籽蛋白质制备抗氧化肽工艺。采用碱性蛋白酶酶解制备蒲公英籽抗氧化肽,以酶解产物对DPPH自由基清除力为评价指标,考察酶解p H、底物浓度、酶底比及酶解温度对酶解产物抗氧化活性的影响。在单因素实验的基础上,采用三因素三水平的响应面分析法确定酶解蒲公英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。以酶解时间、酶底比和酶解p H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。研究表明,对酶解蒲公英籽蛋白质制备抗氧化肽工艺的影响因素主次顺序为:p H酶底比酶解时间,最佳酶解工艺条件:酶解时间4.90 h,p H8.5和酶底比7.80%。在最佳工艺条件下,酶解产物的DPPH自由基清除率为79.13%。
[Abstract]:Using dandelion seed protein extract as raw material, (RSM) was used to optimize the enzymatic hydrolysis of dandelion seed protein to prepare antioxidant peptide. The antioxidant peptides of dandelion seeds were prepared by enzymatic hydrolysis with alkaline protease. The effects of enzymatic hydrolysis pH, substrate concentration, enzyme substrate ratio and enzymatic hydrolysis temperature on the antioxidant activity of dandelion seed were investigated. On the basis of single factor experiment, three factors and three levels of response surface analysis were used to determine the enzymatic hydrolysis of dandelion seed protein to prepare antioxidant peptide technology. At the same time, 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 enzymatic hydrolysis time, enzyme substrate ratio and enzymatic hydrolysis pH as independent variables. The results showed that the primary and secondary factors affecting the preparation of antioxidant peptides from dandelion seed protein were: p H enzyme specific enzyme hydrolysis time. The optimum hydrolysis conditions were as follows: enzymatic hydrolysis time 4.90 h / h H8.5 and enzyme bottom ratio 7.80%. Under the optimum conditions, the scavenging rate of DPPH free radical was 79.13%.
【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)
【分类号】：TS201.21

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