摘要
研究复合酶制备豆粕抗氧化蛋白肽的条件,采用响应曲面实验设计,优化酶解工艺,并采用高效液相色谱法对多肽酶解液进行分离纯化及抗氧化性能的测定。结果表明:胰蛋白酶与碱性蛋白酶的比例为2∶1,制备豆粕抗氧化蛋白肽的最佳酶解条件为:温度60℃,时间1.5h,底物浓度8%,酶用量0.4AU/g,得到蛋白肽含量14.08mg/g。高效液相色谱法分离出3个组分,且组分1的抗氧化效果好于其他组分。
The optimal conditions of oxidationresist soybean peptides by complex enzyme were investigated with RSM.The zymohydrolysis supernatant of soybean peptide were separation and purification by HPLC and its inoxidability were determined.The results showed that the optimal zymohydrolysis proportion was：trypsinase：alkali protease 2 ： 1, temperature 60℃, time 1.5h, the concentration 8%, enzyme dosage 0.4AU/g, the contents of oxidationresist soybean peptides was 14.08mg/g. The zymohydrolysis supernatant of soybean meal were three component with HPLC,and fraction 1 was superior to others.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期340-344,349,共6页
Science and Technology of Food Industry
