酶法制备碎米抗氧化肽的研究  

Preparation of antioxidant peptides by enzymatic hydrolysis from broken rice

作　　者：蒋艳[1] 王泽南[1] 李佐雄[1] 苟林[1] 徐春泽[1] 

机构地区：[1]合肥工业大学生物与食品学院,安徽合肥230009

出　　处：《食品工业科技》2011年第11期191-193,共3页Science and Technology of Food Industry

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：以碎米为原料,采用酶法制备抗氧化肽。以水解物的还原力为评价指标,利用不同蛋白酶水解碎米蛋白,结果得出风味蛋白酶为最佳水解酶;通过单因素和正交实验,得到最佳酶解工艺条件:液料比6∶1(mL/g)、pH6.5、加酶量4000U/g、酶解温度53℃、酶解时间3h,在此条件下水解液还原力最大。The hydrolytic process of producing antioxidant peptide from broken rice was studied.The antioxidant activity of hydrolysates was evaluated using reducing power assays.Rice protein was hydrolyzed by four types of proteases,the results showed that flavor protease was the best proteolytic enzymes for the hydrolysis of rice protein.The optimum technological conditions were obtained by single factor and orthogonal array design methods.The optimum conditions for enzymatic hydrolysis method were as follows：pH 6.5,enzyme dosage 4000U/g,temperature 53℃,time 3h,liquid to solid ratio 6∶ 1.The highest reducing power of hydrolysates was obtained under the optimal hydrolysis condition.

关 键 词：碎米 抗氧化肽 还原力 酶解 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]