响应面优化酶法制备茶叶蛋白抗氧化肽的工艺研究  

Optimization of preparing antioxidant peptides by enzymatic hydrolysis of tea protein by response surface methodology

作　　者：毛银[1,2] 朱科学[1] 张士康[2] 王彬[2] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016

出　　处：《食品工业科技》2013年第7期169-172,177,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划课题(2012BAD36B06)

摘　　要：以茶渣为原料,选用碱性蛋白酶,以酶解液的还原能力作为评价指标,制备抗氧化肽,对酶解温度、酶解时间、加酶量、pH、底物浓度五个因素进行研究,并通过响应面分析对酶解工艺进行了优化,结果表明:在最佳条件:底物浓度3.3%、加酶量1.8%、提取温度51℃、pH9、酶解时间2.5h时进行酶解,所得酶解液还原能力最强。Tea residue was used as raw material to produce antioxidant peptides by Alcalase2.4L,the antioxidant activity of hydrolysates was evaluated by reducing power.The influences of the five process parameters which were substrate concentration,enzyme concentration, temperature, pH and enzymatic hydrolysis time were studied.The response surface methodology were used to optimize the enzymatic hydrolysis process.The results showed that the optimum conditions were substrate concentration 3.3%, enzyme concentration 1.8% ,temperature 51℃, pH9 and time of enzymatic hydrolysis 2.5h.Under these conditions,tile highest reducing power of hydrolysates could be obtained.

关 键 词：茶渣 碱性蛋白酶 抗氧化肽 还原能力 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]