酶解花生粕制备抗氧化肽工艺研究  

Studies on Peanut Meal Hydrolysis by Protease to Prepare Peanut Antioxidative Peptides

作　　者：刘英丽[1,2] 张慧娟[1,2] 王静[1,2] 杨程[1] 

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]航天营养与食品工程重点实验室,北京100094

出　　处：《中国食品学报》2014年第8期62-68,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31271976);"十二五"国家科技支撑计划项目(2012BAD34B05);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309;IDHT20130506);国家高技术研究发展(863)计划项目(2012AA021502)

摘　　要：采用碱性蛋白酶、复合蛋白酶、复合风味蛋白酶、中性蛋白酶和木瓜蛋白酶酶解花生粕,制备抗氧化肽。以水解度(DH)和DPPH清除率为指标,确定最佳用酶为碱性蛋白酶。以碱性蛋白酶为工具酶,考察底物浓度、酶添加量、时间、温度和pH值5个因素对水解度和DPPH清除率的影响。采用单因素试验和正交试验确定酶解花生粕制备抗氧化肽的最佳工艺参数为:底物质量分数7%,酶添加量2%(E/S),pH 8.0,温度65℃,酶解时间4 h。在该条件下得到的花生多肽的水解度为14.86%,DPPH清除率为55.31%。Peanut meal hydrolysates were prepared and investigated for their antioxidant activities. Peanut meal hydrolysates were prepared by digestion using five different peptidases, alcalase 2.4L, protamex, flavourzyme, neatrase, and papain. Alcalase 2.4L produced the highest degree of hydrolysis, and the resulting hydrolysates had the highest DPPH radical-scavenging activity. The influence factors of alcalase 2.4L hydrolysis, such as concentration of substrate, time, temperature, pH value, and the amount of enzyme were studied. The optimum hydrolysis conditions were deter- mined through the single factor test and orthogonal experiment as follows： mass concentration of substrate 7%, the amount of enzyme 2%（E/S）, pH 8.0, temperature 65 ℃, and time 4 h. Under the optimum conditions, the degree of hy drolysis of peanut protein was 14.86% and the DPPH radical scavenging rate of peanut anti-oxidative peptide was 55.31%.

关 键 词：花生粕 酶解 抗氧化肽 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]