米渣抗氧化肽制备工艺的研究  

Study on the preparation of antioxidant peptide from rice residue

作　　者：彭地纬[1] 熊华[1] 赵强[1] 徐井水[1] 史苏华[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2009年第7期55-59,共5页Food Science and Technology

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540);食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200818);食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200809);2008年江西省高新产业重大项目

摘　　要：运用响应面分析法对酶解米渣制备抗氧化肽的工艺进行优化。在单因素的基础上,以还原力为指标,研究了酶解pH值、时间、温度和水料比对米渣蛋白酶解液抗氧化性的影响,确定了二阶多项式模型。结果表明,最大还原力的最优条件为pH值7.56、时间2h、温度52℃、水料比9,此时还原力达0.688。The enzymatic hydrolysis parameters for preparation of antioxidant peptide from rice residue protein were optimized by response surface analysis. Based on the results of single factor tests, reducing power was chosen as the response values, the four response, the influences of hydrolysis pH, time, temperature, and water-material ratio for enzymatic hydrolysis were inspected, and a second order quadratic equation was built. The results showed that the optimum hydrolytic conditions for reducing power was 7.56 （pH）, 2 h （time）, 52 ℃（temperature）, 9（water-material ratio）. Reducing power under optimum conditions was 0.688.

关 键 词：米渣 抗氧化肽 响应面分析 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]