酶解荠蓝籽蛋白制备抗氧化肽工艺的优化  

Optimization of the technology for preparing antioxidative peptides by hydrolyzing Camelina sativa protein

作　　者：朱小聪[1] 戴昱旻[1] 云田田[1] 戴蕴青[1] 陈敏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2008年第6期238-241,共4页Science and Technology of Food Industry

摘　　要：为制备荠蓝籽抗氧化肽,以荠蓝籽分离蛋白为原料,碱性蛋白酶Alcalase2.4L为水解酶,综合研究了酶解pH、温度、加酶量、底物浓度和时间等因素对荠蓝蛋白的水解度及产物还原能力的影响,并采用二次通用旋转组合设计实验优化水解条件。结果表明,制备荠蓝籽抗氧化肽的最佳酶解条件为:pH8.44,温度48.95℃,加酶量1198.96U/g蛋白,底物浓度1∶20,时间3.5h。该条件下的酶解产物具有较强的还原能力,酶解液浓度为2.997mg/mL,其还原能力与0.326mg/mL的Vc相当。Camelina sativa separated protein was used as substrate and alkaline protease Alcalase 2.4L was adopted before studying the effects of hydrolysis pH,temperature,enzyme quantity, substrate concentration and time on the reducing power of hydrolysates. In addition,through quadratic current rotational combinational design to optimize hydrolysis condition, the result demonstrated that the optimum hydrolysis condition for preparing Camelina sativa antioxidant peptides with strongest reducing power was pH 8.44, temperature 48.95℃, enzyme quantity 1198.96U/g protein,substrate consistency 1：20,time 3.5h. And in this condition,the reducing power of hydrolysates whose concentration was 2. 997mg/mL could compare favorably with Vc at concentration of 0.326mg/mL.

关 键 词：荠蓝蛋白 酶解 还原能力 抗氧化肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]