利用Box-Benhken响应面法优化抗氧化玉米蛋白酶解液的制备工艺  

OPTIMIZATION OF PREPARATION PROCESS OF ANTIOXIDANT CORN PROTEIN HYDROLYSATE BY BOX-BENHKEN RESPONSE SURFACE METHODOLOGY

作　　者：吴欣欣[1] 刘洁[1] 郑慧[1] 崔会娟[1] 崔和平[1] 郭兴凤[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）》2013年第1期31-35,51,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：用木瓜蛋白酶水解玉米蛋白粉,以水解产物的还原力为响应值,利用Box-Benhken响应面分析法优化抗氧化玉米蛋白酶解液的制备工艺,得到最佳水解工艺条件为:底物浓度3.98%,pH8.43,酶解温度51.56℃,酶解时间1.06 h,酶与底物浓度比5.0%,在此条件下玉米蛋白酶解液的还原力(A_(700))为0.533,略大于添加量为100 g/mL的V_C溶液的还原力,说明其具有良好的抗氧化活性.In this paper, we optimized the preparation process of antioxidant hydrolysate of com protein powder hydrolyzed by using papain by Box-Benhken response surface methodology taking the reducing power of the hydrolysate as the response value. The results showed that the optimum hydrolysis conditions were as follows： substrate concentration 3.98%, pH Value 8.43, hydrolysis temperature 51.56 ℃, hydrolysis time 1.06 h, and enzyme-to-substrate ratio 5.0%. Under the optimum conditions, the reducing power （A700） of the hydrolyzate was up to 0.533, which was slightly higher than that of vitamin C solution with an amount of 100 g/mL. The results showed that the hvdrolvsate had excellent antioxidant activity.

关 键 词：玉米蛋白粉 酶水解 还原力 Box—Benhken响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]