风味蛋白酶水解制备豌豆蛋白抗氧化酶解产物工艺条件优化  

Optimum of enzymatic hydrolysis parameters of pea protein with flavorzyme for preparing enzymatic hydrolysates

作　　者：郭兴凤[1] 薛园园[1] 吴欣欣[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2011年第9期44-47,共4页Cereals & Oils

摘　　要：采用风味蛋白酶水解豌豆蛋白,对制备豌豆蛋白酶解产物清除DPPH.清除率进行研究;通过单因素实验和响应面回归分析,得到制备酶水解产物最佳酶解工艺条件:酶解温度48.8℃、酶解时间3.1 h、pH 5.5、加酶量4.0%、底物浓度6.0%,在此条件下,风味蛋白酶酶解产物对DPPH.清除率为60.10%。Flavorzyme were used to hydrolyze pea proteins,and the radical scavening activities of the hydrolysates were studied.The optimum preparing conditions of the hydrolysates with high antioxidant activity were optimized by RSM.The optimum hydrolysis conditions for flavorzyme were：temperature 48.8℃,time 3.1 h,pH 5.5,the ration of enzyme and substrate 4.0（%W/W）,substrate concentration 6.0（%W/V）,and under these conditions,the DPPH·scavenging rate of the hydrolysates was 60.10%.

关 键 词：风味蛋白酶 豌豆蛋白质 酶水解 DPPH自由基 

分 类 号：TS201.25[轻工技术与工程—食品科学]