摘要
以杜仲籽粕蛋白为原料,采用蛋白酶酶解制备抗氧化肽。以水解度和超氧阴离子自由基清除率为评价指标,在单因素试验基础上,运用响应面设计优化抗氧化肽酶解制备条件。结果表明:最佳酶解条件为底物质量浓度7.40g/100mL、酶用量12292U/g、酶解时间2.6h、pH7.0、酶解温度50℃。此条件下所制备的杜仲籽粕蛋白抗氧化肽对超氧阴离子自由基清除率可达56.60%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第17期205-209,共5页
Food Science
基金
湖南省科技计划项目(2012NK3099)
林产化工工程湖南省重点实验室开放基金项目(JDLC201205)
关键词
杜仲籽粕蛋白
酶解制备
抗氧化肽
水解度
超氧阴离子自由基清除率
响应面法
eucommia seed meal protein
enzymatic hydrolysis preparation
antioxidant peptides
degree ofhydrolysis
superoxide anion radical scavenging activity
response surface methodology
作者简介
黄群（1977-），男，副教授，博士，研究方向为食品生物技术。E—mail：huangqunlaoshi@126．com
