摘要
目的:旨在应用响应曲面实验优化挤压豌豆蛋白的酶解条件,以期得到最优的抗氧化肽和准确的酶解预测模型。方法:以O_2^-·清除率为评价指标,利用响应曲面实验优化中性蛋白酶对含水量为25%的豌豆蛋白挤出物的酶解条件,通过透析纯化酶解物,得到抗氧化肽,并采用高效液相测定其分子量。结果:酶解最佳条件:加酶量11.80%、温度37.50℃、pH6.90、底物浓度8.00%,此条件下,O_2^-·清除率为55.29%±0.20%。透析发现分子量小于1 ku的酶解液抗氧化活性最强,达60.18%,其分子量集中在200~800 u左右,为2~8肽。结论:经验证,所建预测模型准确可靠,酶解产物抗氧化性高,可为相关生产和工艺产品开发提供参考价值。且经显著性分析发现透析可显著提高肽的自由基清除率。
Objectives：The purpose of this paper was to optimize enzymatic conditions of pea protein extrudate by response surface methodology,so as to obtain the optimal antioxidant peptide and set an accurate enzymatic prediction model.Methods： The enzymatic conditions of pea protein by neutral protease were optimized to the scave-nging ratio for O2- by response surface methodologyThe separation and molecular weight determination of the hydrolysates were determined by dialysis and high performance liquid phase.Results ： The optimal enzymatic co- nditions were as follows ： Enzyme amount was 11.80% （ E/S）, temperature was 37.50 ~C ,pH of 6.90,substrate concentration was 8.00%.Under this condition, the 02 ~ scavenging rate was 55.22% ±0.2% .It found that the antioxidant activity of the hydrolysate with molecular weight less than 1 ku was the highest and it was up to 60.18% the molecular weight concentrated on 200-800 u was 2-8 peptide.Conclusions：The model confirmed predicts accurately and reliably, and hydrolysates was high antioxidant. The model provided the reference value for related production and process of product development. It was found that the free radical scavenging rate of the peptide could be significantly increased by dialysis.
作者
李慧
王琪
付鑫
王鑫烁
周泉城
LI Hui1,2, WANG Qi1 ,2 ,FU Xin1,2, WANG Xin-shuo1 ,2, ZHOU Quan-cheng1,2(1.Department of Food Science,School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China ; 2.Key Laboratory of Shandong Provincial Universities for Teehnologies in Functional Agricultural Produets,Zibo 255049 ,Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第6期165-169,共5页
Science and Technology of Food Industry
基金
山东省重点研究开发计划(2017YYSP033)
山东省自然科学基金联合专项(ZR2016BL03)
关键词
豌豆蛋白
挤压
中性蛋白酶
酶解
自由基清除率
pea protein
extrude
neutral protease
enzymolysis
free radical scavenging rate
