微波预处理葵花籽粕蛋白制备抗氧化多肽的研究  

Microwave pretreatment of sunflower meal protein preparation of antioxidant peptides

作　　者：董聪[1] 李芳[2] 王琳[1] 马晓兰[1] 徐佳[1] 孔令明[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《食品工业科技》2015年第14期308-311,316,共5页Science and Technology of Food Industry

基　　金：自治区科技支疆项目(2013911070)

摘　　要：采用碱性蛋白酶和木瓜蛋白酶对葵花籽粕蛋白进行酶解,并利用微波对其进行预处理。以多肽产物抗氧化性为指标,通过单因素及响应面法对预处理条件进行优化,获取最佳预处理条件。结果表明,最佳微波预处理条件为微波时间3min、微波功率500W、微波温度57℃。在此条件下,葵花籽粕多肽对超氧阴离子自由基(O2-·)和羟基自由基(·OH)清除能力分别为72.78%和54.13%。In this paper,sunflower meal protein powder was used as raw material, before using alkaline protease and papain enzymatic hydrolysis,used microwave pretreated it. Antioxidant activity was investigated to optimum pretreatment process through single factor and response surface method, The results showed that the optimal pretreatment conditions were as followed：microwave time 3min,microwave power 500W,microwave temperature of 57℃. Under this condition,the scavenging of sunflower meal peptides on O2 · and OH- ·were 72.78% and 54.13%.

关 键 词：葵花籽粕蛋白 微波预处理 多肽 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]