响应面法优化莜麦蛋白的酶解工艺及酶解物抗氧化活性的研究
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摘要
以莜麦蛋白为原料,采用响应面分析法优化莜麦蛋白制备抗氧化肽工艺。以酶解液的还原能力为指标,研究pH值、加酶量、酶解温度和酶解时间对莜麦蛋白酶解产物抗氧化活性的影响。在单因素试验的基础上,采用4因素3水平的响应面分析法优化莜麦蛋白制备抗氧化肽工艺,同时研究其酶解物抗氧化活性。结果表明,胰蛋白酶酶解莜麦蛋白的最佳工艺条件为:pH8.1,加酶量16 900U/g,酶解温度55℃,酶解时间2.62h,该条件下制备的莜麦蛋白酶解物具有较好的抗氧化活性。
The enzymatic hydrolysis technology of naked oat protein and the antioxidant activity of the hydrolysates were studied.Based on the results of single factor tests,reducing power was chosen as the response values,the influences of hydrolysis pH,enzyme dosage,temperature and time for enzymatic hydrolysis were inspected.Box-Benhnken center-united experiment design coupled with response surface methodology was used to optimize the preparation process for antioxidant peptides from naked oat protein.The results showed that the optimal hydrolysis conditions for naked oat protein were as follows:pH8.1,enzyme dosage 16 900 U/g,hydrolysis time 2.62 h,temperature 55℃.On the condition,the naked oat protein hydrolysate have remarkable antioxidant activity.
The enzymatic hydrolysis technology of naked oat protein and the antioxidant activity of the hydrolysates were studied.Based on the results of single factor tests,reducing power was chosen as the response values,the influences of hydrolysis pH,enzyme dosage,temperature and time for enzymatic hydrolysis were inspected.Box-Benhnken center-united experiment design coupled with response surface methodology was used to optimize the preparation process for antioxidant peptides from naked oat protein.The results showed that the optimal hydrolysis conditions for naked oat protein were as follows:pH8.1,enzyme dosage 16 900 U/g,hydrolysis time 2.62 h,temperature 55℃.On the condition,the naked oat protein hydrolysate have remarkable antioxidant activity.
引文
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[2]张昊,任发政.天然抗氧化肽的研究进展[J].食品科学,2008,29(4):443-447.
[3]张君慧,张晖,王兴国,等.抗氧化活性肽的研究进展[J].中国粮油学报,2008,23(6):227-223.
[4]PANYAM D,KILARA A.Enhancing the functionality of food proteins by enzymatic modification[J].Trends in Food Science and Technology,1996,7(4):120-125.
[5]张建平.莜麦的营养成分和保健功能[J].食品与发酵工业,2006,32(11):128-130.
[6]蔺瑞,张美莉,张家超.裸燕麦球蛋白的分离纯化及其抗氧化活性研究[J].食品科学,2011,32(1):31-34.
[7]YE H,ZHOU C H,SUN Y,et al.Antioxidant activities in vitro of ethanol extract from brown seaweed Sargassum pallidum[J].European Food Research Technology,2009,230(1):101-109.
[8]WU H C,CHEN H M,Shiau C Y.Free amino acids and peptides as related to antioxidant properties in.protein hydrolysates of mackerel(Scomber austriasicus)[J].Food and Research International,2003,36(9/10):949-957.
[9]王强,李贵节,赵欣,等.罗非鱼肉蛋白酶解液的制备及体内外抗氧化活性研究[J].食品科学,2014,35(5):199-203.
[10]唐志红,周云丽,周虹,等.藻蓝蛋白抗氧化肽的制备工艺研究[J].食品科技,2012,37(11):241-244.
[11]XU J,LIU W,YAO W B,et al.Carboxymethylation of a polysaccharide extracted from Ganoderma lucidum enhances its antioxidant activities in vitro[J].Carbohydrate Polymer,2009,78(2):227-234.
[12]SHIMOJI Y,TAMURA Y,Nakamura Y,et al.Isolation and identification of DPPH radical scavenging compounds in kurosu(Japanese unpolished rice vinegar)[J].Journal of agriculture Food Chemistry,2002,50(22):6 501-6 503.
[13]LI Y H,JIANG B,ZHANG T,et al.Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate(CPH)[J].Food Chemistry,2008,106(2):444-450.