酶膜反应器制备燕麦抗氧化肽的研究  

Study on Preparation of Antioxidative Peptides from Oat Protein by Enzymatic Membrane Reactor

作　　者：任清[1] 张晓平[1] 

机构地区：[1]北京工商大学食品学院食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《中国食品学报》2014年第9期36-47,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市教育委员会面上项目(KM200910011004);国家燕麦荞麦现代农业产业技术体系(CARS-08-D-3)

摘　　要：研究酶膜反应器系统对酶活的影响,结果其对Alcalase具有很好的保留效果。其中蠕动泵运转过程对酶的破坏和超滤膜对酶的吸附是导致Alcalase酶活损失的主要原因。利用Design Expert 6.0.5设计四因素三水平的响应面分析试验,求得酶膜反应器制备燕麦抗氧化肽的最佳工艺条件:底物含量3%、加酶量3.2%、料液流量45 L/h、操作压力0.07 MPa、温度55℃、pH 7.3。在该条件下产物的DPPH清除率可达57.39%。By researching the influence for enzyme activity of the enzymatic membrane reactor, it was determined that the enzyme was perfectly confined in the enzymatic membrane reactor, and the destruction of pumping and adsorption of membrane were the main factors of the loss of enzyme activity. And by using Design Expert 6.0.5 to design response surface methodology of four factors and three levels, the optimum conditions for preparing antioxidative peptides by hydrolysis of oat bran protein in the enzymatic membrane reactor. The best operating conditions of antioxidative pep- tides were as follows： substrate concentration 3%, enzyme concentration （E/S） 3.2%, rate of flow 45 L/h, pressure 0.07 MPa, temperature 55 ℃ and pH=7.3, under these conditions, scavenging effect on DPPH of the products was 57.39%.

关 键 词：燕麦蛋白 酶膜反应器 抗氧化肽 中空纤维膜 

分 类 号：TQ464.7[化学工程—制药化工] TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]