摘要
以核桃蛋白为原料,以水解度为指标,通过单因素和正交试验优化了碱性蛋白酶酶解核桃蛋白制备抗氧化肽的工艺参数。得到碱性蛋白酶最佳酶解条件为酶添加量5%,底物浓度3%,酶解温度55℃,酶解p H为9.0,酶解时间6 h;在各酶最佳条件下获得的核桃多肽具有一定的抗氧化性。
With walnut protein as raw materials and degree of hydrolysis as indicators, alcalase was optimized by single factor and orthogonal experiments to obtain the process parameters of prepare walnut antioxidant peptides. The optimal enzymolysis conditions were as follows ： the ratio of enzyme and substrate quality was 5 %, substrate concentration was 3 %, enzymolysis temperature was 55 ℃, enzyme solution p H was 9.0,enzymolysis time was 6 h. Under the optimum conditions for enzymatic walnut polypeptides have obtained certain oxidation resistance.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期40-43,共4页
Food Research and Development
基金
广西植物研究所基本业务费项目(桂置业13001和桂置业15011)
关键词
碱性蛋白酶
核桃蛋白
酶解
抗氧化
alcalase
walnut protein
enzymatic hydrolysis
antioxidant
