摘要
为优化碱性蛋白酶酶解核桃蛋白制备抗氧化活性肽的工艺条件,考察酶解条件对酶解产物的抗氧化活性的影响。以羟基自由基的清除率、超氧阴离子自由基的清除率、还原能力为考察指标,使用响应面分析法,研究温度、pH值、底物浓度和酶添加量对制备抗氧化活性肽工艺的影响。经过优化得出最优酶解条件为:温度51℃、pH值8.13、底物浓度3.16%、酶添加量3.30%,在此最优条件下核桃多肽对羟基自由基的清除率为55.93%、对超氧阴离子自由基的清除率为47.85%、还原能力为55.34%。在10mg/mL的浓度下,核桃多肽的还原能力是VC的55.3%,对羟基自由基和超氧阴离子自由基的清除率分别是VC的93.8%和52.2%。
Process conditions of alcalase hydrolyze walnut protein to prepare antioxidant peptides were optimized by studying effect of hydrolysis conditions on anti-oxidative activity of enzymolysis product. Hydroxyl radical scavenging rate, superoxide anion radical scavenging rate, and reducibility power as indexes, effect of temperature, pH, substrate concentration, adding amount of enzyme on anti-oxidative activity of enzymolysis product were studied by Response Surface Methodology. The optimum conditions were temperature 51~C, pH 8. 13, substrate concentration 3. 16% , and adding amount of enzyme 3.30%. Under these conditions, the scavenging rate of hydroxyl radical were 55.93% , superoxide anion radical was 47. 85% , and reducibility power was 55.34%. At 10mg/mL, reducibility power was 55.3% of vi- tamin C, the scavenging rate of hydroxyl radical and superoxide anion radical were 93.8% and 52.2% of vitamin C respectively.
出处
《中国食物与营养》
2013年第2期53-58,共6页
Food and Nutrition in China
基金
新疆维吾尔自治区重大专项子课题"核桃破壳取仁装备优化与高质化产品开发"(项目编号:201130102-4-3)
关键词
核桃蛋白
酶解
多肽
抗氧化性
响应面分析法
walnut protein
enzymatic hydrolysis
polypeptide
anti-oxidative activity
Response Surface Methodology
