海带降血压活性肽面条的工艺优化  

The process optimization of noodles with antihypertensive peptide from Laminaria japonica

作　　者：臧盈盈 陈丽娇[1] 陈继承[1] 陈莉[1] 赵晓丹[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2017年第14期203-208,共6页Science and Technology of Food Industry

基　　金：福建省海洋高新产业发展专项(闽海渔高新【2004】03号);福州市科技项目(2013-N-47);福建农林大学高水平大学建设项目(61201404310)

摘　　要：为研制海带降血压活性肽面条,将海带降血压活性肽、甘露醇、褐藻胶和海带膳食纤维添加到面条中,以最大抗拉伸阻力及感官评分为指标,进行单因素实验和响应面实验,优化面条的工艺参数并验证其降血压活性。结果表明:在海带膳食纤维添加量3%,海带降血压活性肽添加量0.5%,甘露醇添加量1.8%,褐藻胶添加量0.3%的条件下,面条的最大抗拉伸阻力达到36.72 g,感官评分达到91分,与预测值分别相差2.52%和0.005%(<5%)。对最优工艺条件制备的面条降血压活性进行检测,其半数抑制率IC50值为6.02 mg/m L。The aim was to develop a kind of hypotensive noodles by adding antihypertensive peptides, mannitol, alginate and dietary fiber from Laminaria japonica.The single factor experiment and response surface experiments were carried according to the maximum tensile resistance and sensory scores.Optimal technique parameters of noodles were obtained, and antihypertensive activities were also verified. The optimal processing parameters of kelp noodles was that kelp dietary fiber 3%, 0.5% kelp antihypertensive peptide, 1.8% mannitol,0.3% algin.Sensory evaluation results suggested that the produced noodles had good taste score of 91 points, and the maximum tensile resistance was 36.72 g under such conditions, 2.52% and 0.005% respectively with the predicted value （ 〈 5% ）.The antihypertensive activities of noodles under the optimal conditions was determined, the half inhibition rate of IC50 was 6.02 mg/mL.

关 键 词：海带降血压活性肽 甘露醇 褐藻胶 海带膳食纤维 面条 工艺优化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]