响应面优化紫花芸豆蛋白水解及多肽抗氧化研究  

Optimization of enzymatic hydrolysis for protein from the purple kidney beans by response surface methodology and antioxidant activity of polypeptides

作　　者：徐清莹 马萍[1] 陆涛[1] 陈岳吉 瞿东杨 韩闯[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《中国食品添加剂》2017年第7期73-79,共7页China Food Additives

基　　金：黑龙江省大学生创新创业训练计划项目(201610223020)

摘　　要：研究碱性蛋白酶水解紫花芸豆蛋白的工艺条件及其水解产物的抗氧化特性分析。采用响应面分析法,以水解度为响应值,对碱性蛋白酶水解紫花芸豆蛋白工艺条件中的温度、酶添加量、p H值和水解时间进行优化。研究结果表明:最佳水解工艺条件为温度62℃、酶添加量7.4%、p H 9.2、水解时间3.6 h,此时水解度达到36.5%。此条件下制得的紫花芸豆肽具有显著的羟自由基和超氧自由基清除能力,分别在水解时间为3.0 h、3.5 h时,对羟自由基和超氧自由基清除能力达到最高为28.2%、26.9%,综合评价,当水解时间为3.0 h作为制备抗氧化肽的最佳水解时间。hydrolysis technology of purple kidney beans protein by alkali protease and antioxidant properties of the protein were studied. The single factor test and the response surface method were used to optimize the hydrolysis conditions. The effects of different temperatures, time, pH and amount of enzyme on the hydrolyze result of the purple kidney beans protein were investigated. The degree of hydrolysis was taken as response value in the response surface test. The result was as follows： The degree of hydrolysis rate 36.5% was achieved under the condition of temperature 62℃, enzyme amount 7.4%, pH 9.2 and enzymatic hydrolysis time 3.6 h. The purple kidney beans peptide had a strong superoxide and hydroxyl radicals scavenging capacity in vitro after enzymatic digestion. When the hydrolysis time was 3 h and 3.5 h, the scavenging ability of hydroxyl radical and superoxide radical reached to a maximum of 28.2% and 26.9 %.

关 键 词：紫花芸豆肽 水解 羟自由基清除 超氧自由基清除能力 

分 类 号：TS202.1[轻工技术与工程—食品科学]