摘要
文冠果多肽作为文冠果仁蛋白质水解后的产物,有着许多文冠果蛋白质所不具有的优良生理活性功能。用文冠果仁作为主要原料,在单因素实验的基础上应用响应面实验设计对文冠果多肽水解条件进行优化。以酶解温度、时间、pH值为因素,以蛋白质水解度、多肽酶解液的DPPH·自由基清除率、ABTS;自由基清除率为综合参考指标,研究各因素及其交互作用对各指标的影响。结果显示,最佳酶解条件为酶解温度50.5℃、时间6.2 h、pH值8.4,所得酶解液的水解度、DPPH·自由基清除率和ABTS;自由基清除率分别达到综合的最大值(29.5±1.32)%、(77.3±1.01)%和(58.2±0.96)%。以风味剖面法作为感官评价方法,实验表明1%的β-环状糊精具有较优的多肽脱苦效果,且脱苦后的酶解液自由基清除能力损失较少。
Xanthoceras Sorbifolia polypeptide,as a product of Xanthoceras Sorbifolia protein hydrolysis,has many excellent physicochemical properties and physiological functions that Xanthoceras Sorbifolia protein does not have.Kernel of Xanthoceras Sorbifolia was used as raw material to prepare polypeptide by enzymatic hydrolysis,based on the single-factor experiments,the enzymolysis processing was optimized by using response surface methodology(RSM).The impacts of enzymolysis temperature,time,pH on the degree of hydrolysis,scavenging rate of DPPH and ABTS free radical were studied.The result showed that the optimal enzymatic hydrolysis conditions were as follows:50.5℃enzymolysis temperature,6.2 h enzymolysis time and at pH 8.4.The degree of hydrolysis,scavenging rate of DPPH and ABTS free radical of he enzymatic hydrolysate were reached(29.5±1.32)%,(77.3±1.01)%and(58.2±0.96)%.Flavour profile test was used as sensory analysis method,showed thatβ-cyclodextrin had good debittering effect,and the free radical scavenging ability of enzymatic hydrolysate after debittering was less lost.
作者
陈江魁
韩佳佳
杨明建
张献忠
CHEN Jiangkui;HAN Jiajia;YANG Mingjian;ZHANG Xianzhong(College of Life Science and Engineering,Handan University,Wild Plant Resources Research Centre in Taihang Mountain of Southern Hebei Province,Handan 056005,China;Physical Education College,Handan University,Handan 056005,China)
出处
《食品科技》
CAS
北大核心
2021年第10期207-213,共7页
Food Science and Technology
基金
河北省体育科技研究项目(20213007)
河北高等学校科学技术研究重点项目(ZD2020414)。
关键词
文冠果
多肽
酶解
抗氧化活性
Xanthoceras Sorbifolia
polypeptide
enzymatic hydrolyzation
antioxidant activity
作者简介
陈江魁(1984-),男,河北人,硕士研究生,讲师,研究方向为食品发酵;通信作者:韩佳佳。
