碱性蛋白酶水解豌豆蛋白及其产物抗氧化活性研究  

STUDY ON PEA PROTEIN HYDROLYSIS BY USING ALCALASE AND ANTIOXIDANT ACTIVITY OF HYDROLYZATE THEREOF

作　　者：郭兴凤[1] 吴欣欣[1] 薛园园[1] 鲁亚楠[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第1期6-10,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用碱性蛋白酶(Alcalase)水解豌豆蛋白,对不同条件下制备的豌豆蛋白酶水解产物DPPH.清除率进行了研究,在单因素试验基础上采用响应面分析方法优化酶水解条件,得到最佳酶解工艺条件为:酶解温度56.5℃,酶解时间3.2 h,pH6.1,加酶量3.0%,底物浓度3.0%,在此条件下,碱性蛋白酶水解产物对DPPH.的清除率为47.83%.In this paper, we used alcalase as catalyst to hydrolyze pea protein, and studied the DPPH- scavenging rate of the hydrolyzate of the pea protein prepared under different conditions. The hydrolysis conditions were optimized by response surface methodology on the basis of single factor experiments, and the optimized conditions were as follows： hydrolysis temperature 56.5 ℃, time 3.2 h, pH 6.1, alcalase content 3.0% （W/W）, and substrate concentration 3.0% （W/V）. Under the conditions, the DPPH- scavenging rate of the hydrolyzate was up to 47.83%.

关 键 词：碱性蛋白酶 豌豆蛋白质 酶水解 响应面方法 DPPH自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]