花生分离蛋白酶解超声前处理条件的优化  

Optimization of ultrasound pretreatment conditions for enzymatic hydrolysis of peanut protein isolate

作　　者：许均华[1] 李高阳[1,2] 

机构地区：[1]中南大学隆平分院,长沙410125 [2]湖南省农产品加工研究所,长沙410125

出　　处：《中国油脂》2011年第12期33-37,共5页China Oils and Fats

摘　　要：以花生分离蛋白为原料,以DPPH自由基清除率为指标,通过单因素试验分别考察超声功率、超声时间、超声温度对花生分离蛋白酶水解物抗氧化效果的影响,确定各因素的适宜水平。在此基础上,利用Design Expert软件Box-Benhnken试验设计原理设计响应面试验,并通过方差分析回归建立数学模型,得到花生分离蛋白最佳预处理工艺条件为超声功率400 W,超声时间25 min,超声温度61℃。在此条件下,花生分离蛋白水解度达25.306%,DPPH自由基清除率为78.81%。By using the mono - factor experiments and Box - Benhnken experimental design, the effects of ultrasound power, time and temperature on the DPPH free radicals scavenging activity of the peanut protein isolate hydrolysate were analyzed. The optimum pretreatment conditions were determined as follows： ultrasound power 400 W, time 25 min, temperature 61℃. Under such conditions, the hydrolysis degree and DPPH free radicals scavenging activity was 25.306% and 78.81%, respectively.

关 键 词：超声波 微波 预处理 花生分离蛋白 酶解 响应面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]