酶解条件对花生粕水解液的抗氧化活性影响研究  

Study on effect of enzymatic conditions on the oxidation resistance of peanut meal hydrolyzate

作　　者：陈盛楠[1] 江连洲[1,2] 李扬[1,2] 乔国华[3] 刘珊[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030 [3]中国农业科学院兰州畜牧与兽药研究所,草业饲料研究室,甘肃兰州730050

出　　处：《食品工业科技》2013年第6期177-180,193,共5页Science and Technology of Food Industry

摘　　要：以花生粕为原料,经Alcalase碱性蛋白酶水解,研究不同加酶量、底物浓度、酶解温度、酶解时间和酶解pH对花生粕水解液抗氧化性的影响。在单因素分析的基础上采用响应面分析方法对花生粕的酶解条件进行优化,以羟基自由基清除能力为考察指标,确定最佳的酶解条件为:加酶量11820U/g,底物浓度为7.52%,酶解温度为43.1℃,酶解时间为3.9h,酶解pH为8.47,羟基自由基清除能力为60.54%,在上述优化后的工艺条件下的验证实验测得羟基自由基清除能力为60.21%。With the peanut meal as material,Alcalase enzyme was used to hydrolyze peanut meal to prepare antioxidative hydrolyzate. The effect of enzyme dosage, substrate concentration,temperature,time and pH on oxidation resistance of peanut meal hydrolyzate was investigated. Single factor experiments and response surface test were applied to analyze the factors. The contribution rate of factors was as follow： enzyme dosage 11820U/g, substrate concentration 7.52%, temperature 43.1℃, time 3.9h and pH8.47, hydroxyl radical scavenging capacity could reach 60.54%,at this optimization condition validation experiment measured hydroxyl radical scavenging capacity was 60.21%.

关 键 词：花生粕 酶水解 羟基自由基清除能力 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]