摘要
为优化Alcalase蛋白酶酶解鹰嘴豆蛋白制备抗氧化肽的工艺条件,采用响应面分析法,以还原能力、超氧阴离子捕获率为响应值,研究了酶与底物的比值([E]/[S])、酶解温度和酶解时间对制备抗氧化肽工艺的影响。综合考虑成本和工艺要求等问题,最终确定酶解鹰嘴豆蛋白制备抗氧化肽的工艺条件为:底物浓度2%,pH值8.0,[E]/[S]2.72%,温度52℃,时间31 min。该条件下制备的鹰嘴豆酶解产物还原能力和超氧阴离子捕获率分别为0.667和61.55%,与理论预测值的相对误差在±1%以内,说明利用该文建立的模型在实践中进行预测是可行的。
In order to optimize enzymolysis technology for production of antioxidant peptides from chickpea protein, effect of ratio of enzyme to substrate （[E]/[S]）, enzymolysis temperature, and hydrolysis time on the technology in which reducibility and superoxide anion radical capturing rate were taken as response values was analyzed with response surface methodology. With the factors such as product cost and process requirement considered, optimum conditions to achieve the maximum antioxidant ability were as follows： substrate concentration 2%, pH value 8.8, [E]/[S] 2.72%, Enzymolysis temperature 52℃, and enzymolysis time 31 min. Under such conditions, reducibility and superoxide anion radical capturing rate of the enzymolysis product reaches 0.667 and 61.55% respectively, which coincide with actual values with the relative error of less than 1% and their predictive models are feasible in practice.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第1期268-273,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金资助项目(20436020)
关键词
鹰嘴豆蛋白
酶解
抗氧化肽
响应面分析法
chickpea protein
enzymolysis
antioxidant peptides
response surface methodology
