酶解水牛奶酪蛋白制备抗氧化活性肽工艺的研究  

Study on preparation of antioxidant peptides derived from buffalo casein by enzyme hydrolysis technology

作　　者：闭秋华[1] 宫霞[2] 白文娟[1] 陈文硕[1] 李全阳[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]上海商学院旅游与食品学院,上海200235

出　　处：《食品工业科技》2012年第12期309-313,共5页Science and Technology of Food Industry

基　　金：广西科学研究与技术开发计划项目(桂科攻11107005-1D);国家自然科学基金资助项目(1071576);上海市教育委员会科研创新项目(09YZ470)

摘　　要：以水解度、还原能力和DPPH自由基清除率为检测指标,比较筛选碱性蛋白酶、中性蛋白酶、胰蛋白酶、木瓜蛋白酶和胃蛋白酶水解水牛奶酪蛋白制备抗氧化活性肽,筛选出中性蛋白酶是最适用酶。应用单因素和响应面法对酶解工艺进行优化。结果表明:中性蛋白酶酶解酪蛋白的最佳工艺参数:pH为6.9,温度为46℃,酶与底物浓度比为4.6%,酶解时间4.0h,此时10mg/mL酶解物的还原能力为0.457。实测结果与预测值符合性良好。Alcalase,neutrase,papain,trypsin and pepsinto hydrolyze buffalo milk casein were compared to prepare antioxidant peptide on the basis of hydrolysis degree,DPPH radical-scavenging capacity and reducing power as detection indicators,and the neutrase was selected to be the most suitable one.The technology for preparing protein hydrolysates from casein was optimized with one-factor-at-at-a-time experiments and response surface methodology（RSM）.The optimum technological parameter for preparing antioxidant peptide with neutrase was obtained as：pH 6.9 at 46℃,enzyme/substrate ratio 4.6% and the hydrolysis time 4.0h,and the reducing ability of 10mg/mL hydrolysates was 0.457.The experimental result was good agreement with the predicted value.

关 键 词：水牛奶 酪蛋白酶解物 抗氧化活性肽 响应面优化法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]