响应面法对酶水解谷朊粉制备生物活性肽的优化研究  

Study on Preparation of Bioactive Peptides from Enzyme-Hydrolyzed Gluten Flour by Response Surface Method

作　　者：蒲首丞[1] 王金水[2] 王亚平[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《粮食与饲料工业》2005年第5期23-25,共3页Cereal & Feed Industry

基　　金：国家"十五"科技攻关项目 2001BA501A04

摘　　要：以谷朊粉为原料,用复合蛋白酶水解,制备生物活性肽,并对其水解工艺进行优化。在单因素实验中,研究了时间、温度、pH值、谷朊粉质量分数和酶浓度5种因素对水解度的影响。在此基础上以水解度、肽含量和还原力为响应值设计了4因素(酶浓度、时间、温度和pH值)3水平的响应面实验。通过响应面实验得到最佳水解条件:时间3h、pH7. 3、温度54℃、酶浓度[E/S]是35mg/g和谷朊粉质量分数3%。此时水解度为7. 5%,还原力达到最大值0. 573,肽含量为0. 148mg/ml。结果表明,谷朊粉的水解物———小麦肽具有抗氧化能力。In order to obtain the bioactive peptides, the gluten flour was hydrolyzed by complex protease, and the conditions of enzymatic reaction were determined and optimized. The effects of time, temperature, pH value, quality of gluten flour and enzyme concentration on the degree of hydrolysis (DH) were studied in single factor test. On this basis, four factors (enzyme concentration, time, temperature and pH value) and three levels' test by response surface method (RSM) were designed from DH, peptide content and reducing capacity as response values. Through the test of response surface, it was found that the optimum conditions were: time 3 h, pH 7.3, temperature 54℃, enzyme concentration 35 mg/g and wheat gluten concentration 3%. Under these conditions, DH was 7.5%, the reducing capacity reached maximum 0.573 and the peptide content was 0.148 mg/ml. The result indicated that the hydrolysate of wheat gluten had the antioxidation capacity.

关 键 词：谷朊粉 复合蛋白酶 酶水解 抗氧化 响应面法 生物活性肽 

分 类 号：TQ464.7[化学工程—制药化工]