摘要
以高温豆粕为原料,采用超声辅助酶解法制备抗氧化产物。通过单因素和响应面试验优化,确定超声波辅助酶解处理高温豆粕的最佳工艺条件。超声波同步纤维素酶酶解,最佳条件为超声功率300 W、超声时间20 min、底物质量浓度8.36 g/100 mL、纤维素酶添加量666 U/g、酶解pH 4.1,得到的初步产物中可溶性多肽质量分数为(18.51±0.36)%,可溶性多糖质量分数为(10.83±0.32)%。然后将其水解物进一步用碱性蛋白酶水解,最佳条件为蛋白酶添加量61 900 U、酶解pH 9、酶解时间3 h、酶解温度56.4℃,其产物可溶性多肽质量分数为(25.47±0.81)%,可溶性多糖质量分数为(13.22±0.49)%。按照最佳工艺条件对超声复合酶解处理后的高温豆粕产物进行乙醇沉淀、DEAE-Cellulose52离子交换层析以及SephadxeG-25凝胶色谱层析分离纯化,同时,对分离纯化后的各产物进行抗氧化活性检测,最终获得高温豆粕抗氧化产物,得率为2.18%,并且当产物质量浓度为1 mg/m L时,其铁离子还原力和超氧阴离子自由基清除能力分别为(0.495±0.042)mmol/g和(17.02±0.22)U/g。
Antioxidant peptides were prepared from highly denatured soybean meal by successive ultrasonic-assisted cellulase hydrolysis and protease hydrolysis in this study. The optimization of the process conditions was carried out using one-factor-at-a-time method and response surface methodology. The optimal conditions for ultrasonic-assisted cellulase hydrolysis were determined as follows： ultrasonic power 300 W, irradiation time 20 min, substrate concentration 8.36 g/100 mL, enzyme dosage 666 U/g, and pH 4.1. Under these conditions, the contents of soluble peptides and polysaccharides in the hydrolysate were （18.51 ± 0.36）% and （10.83 ± 0.32）%, respectively. The hydrolysate was then further hydrolyzed with alkaline protease, and the optimal hydrolysis conditions were obtained as follows： enzyme dosage 61 900 U, pH 9, hydrolysis duration 3 h, and temperature 56.4 ℃. The contents of soluble polypeptide and polysaccharide in the final product prepared under the optimized conditions were （25.47 ± 0.81）% and （13.22 ± 0.49）%, respectively. After puri？cation by ethanol precipitation, DEAE-cellulose 52 ion exchange chromatography and Sephadex G-25 gel chromatography, the hydrolysis product was tested for antioxidant activity. The yield of puri？ed antioxidant polypeptides was 2.18%. The ferric reducing power and superoxide anion radical scavenging capacity of the polypeptides at 1 mg/mL was determined to be （0.495 ± 0.042） mmol/g and （17.02 ± 0.22） U/g, respectively.
作者
于冬蕾
李婷婷
吴海波
朱秀清
石彦国
万兆祥
刘春成
YU Donglei;LI Tingting;WU Haibo;ZHU Xiuqing;SHI Yanguo;WAN Zhaoxiang;LIU Chuncheng(College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Soybean Engineering Technology Research Center,Harbin 150028,China;College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第20期268-277,共10页
Food Science
基金
黑龙江省大豆产业协同创新体系项目
关键词
高温豆粕
超声波复合酶解
抗氧化产物
highly denatured soybean meal
ultrasonic-assisted enzymatic hydrolysis
antioxidant products
