榛子仁蛋白酶解工艺的优化及酶解物抗氧化能力的研究  

Optimization of Enzymatic Hydrolysis of Hazelnut Kernel Protein and Antioxidant Capacity of Its Hydrolysate

作　　者：郭庆启[1,2] 张娜[2] 姜元松[1] 邹传山[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨商业大学食品科学与工程黑龙江省高校重点实验室,黑龙江哈尔滨150076

出　　处：《食品科学》2013年第9期189-193,共5页Food Science

基　　金：中央高校基本科研业务费专项(DL12BA04);黑龙江省高校食品科学与工程重点实验室开放课题

摘　　要：以东北毛榛子为原料,通过响应面法对Alcalase碱性蛋白酶水解榛子仁蛋白的条件进行优化并建立回归模型,得到最佳水解条件为:酶与底物比3720U/g、酶解温度50.6℃、酶解pH 8.4,此工艺条件下的水解度预测值为14.41%,水解度实测值为(14.38±0.06)%。抗氧化能力测定结果表明:榛子仁蛋白酶解物的总还原能力约为VC的70%,清除DPPH自由基的半数抑制质量浓度(IC50)值为0.7311mg/mL,是VC值的138倍。The hydrolysis of defatted kernels of Corylus mandshurica grown in Northeast China with alcalase was optimized by response surface methodology.A regression model was created.The optimal hydrolysis conditions were found to be 3720 U/g,50.6 ℃ and 8.4 for enzyme/substrate ratio,temperature and pH,respectively.The maximum predicted degree of hydrolysis under the optimal conditions was 14.41%,compared to the actual value of（14.38 ± 0.06）%.The total reducing power of the hydrolysate obtained was 70% of that of VC.In DPPH radical scavenging assays,its IC50was 0.7311 mg/mL,about 138 times higher than that observed for VC.

关 键 词：榛子仁蛋白 ALCALASE碱性蛋白酶 水解 响应面 抗氧化 

分 类 号：S664.4[农业科学—果树学]