响应面法优化麦胚清蛋白制备抗氧化肽的酶解工艺  

Optimization of Enzymatic Preparation of Antioxidant Peptides from Wheat Germ Albumin by Response Surface Methodology

作　　者：刘永祥[1] 张逸婧[1] 陈思远[1] 周建新[1] 沈新春[1] 

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,南京210046

出　　处：《食品工业》2016年第5期88-93,共6页The Food Industry

基　　金：国家自然科学基金项目(31271983);江苏省高校自然科学重大研究项目(14KJA550002);高校2014年度江苏省第四期"333工程"资助科研项目;江苏省高校优势学科建设工程资助项目

摘　　要：选择合适的蛋白质水解酶是制备高活性抗氧化肽的关键。以小麦胚芽清蛋白为原料,酶解产物的DPPH自由基清除率以及ORAC值为指标,从4种蛋白酶(胰蛋白酶、木瓜蛋白酶、中性蛋白酶和碱性蛋白酶)中,筛选得出中性蛋白酶为最佳用酶。然后通过响应面法对中性蛋白酶酶解工艺条件进行了优化。结果表明,中性蛋白酶酶解麦胚清蛋白的最佳酶解参数为:底物浓度2.4%、加酶量5 900 U/g、酶解p H 7.04、酶解温度55℃、酶解时间4 h。此酶解条件下,其1 mg/m L酶解产物的DPPH自由基清除率为65.93%,100μg/m L酶解产物的ORAC值为1 291.32μmol Trolox当量/g多肽。The key for the preparation of highly active antioxidant peptides was to select an appropriate protein protease. Four wheat germ albumin hydrolysates were produced by treatment of trypsin, papain, neutral protease or alkaline protease, respectively. Their antioxidant activity was determined by oxygen radical absorbance capacity（ORAC） and DPPH radicalscavenging rate. The results showed that the hydrolysates of neutral protease products had significantly higher antioxidant activity compared with the other threes. Further, the neutral protease hydrolysation conditions were optimized using response surface methodology（RSM）. The results indicated that the optimal hydrolysis conditions for antioxidant peptides from wheat germ albumin were at substrate concentration of 2.4%, enzyme amount of 5 900 U/g, p H of 7.04, temperature of 55 ℃, and reaction time of 4 h. The hydrolysates obtained at 1 mg/m L under the optimal hydrolysis condition have a 65.93% DPPH radical-scavenging activity, and an antioxidant activity of 1 291.32 μmol Trolox equivalent/g peptides.

关 键 词：小麦胚芽清蛋白 抗氧化活性 响应面分析法 酶解条件 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]