响应面法优化酶解玉米谷蛋白制备抗氧化肽的研究  

Optimization of enzymatic preparation of antioxidant peptides from corn glutelin by response surface methodology

作　　者：陈琳[1] 潘妍 杨翠[1] 杨清雪 卓婷烨 李祖明[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191

出　　处：《食品工业科技》2017年第20期105-109,共5页Science and Technology of Food Industry

基　　金：国家"启明星"大学生科技创新项目(201511417016)

摘　　要：以玉米蛋白粉为原料制备玉米谷蛋白,以DPPH自由基清除率为指标,采用响应面法优化了玉米谷蛋白抗氧化多肽的酶解工艺。在单因素实验基础上,采用响应面法优化了Alcalase蛋白酶酶解玉米谷蛋白制备抗氧化肽的条件,最佳参数为玉米谷蛋白浓度2%,时间2 h,p H8.0,加酶量0.15 U/g,温度65℃,DPPH自由基清除率可达69.93%;与预测值70.98%相比,实验结果的相对误差约为1.5%。The enzymatic hydrolysis conditions of corn glutelin extracted from corn gluten meal were optimized by respones surface methodology.The DPPH radical scavenging activity was employed for the evaluation of effect in hydrolysis by Alcalase.Based on the results from single factor experiment of Alcalase,response surface methodology（ RSM） was used for the determination of the optimum conditions in the hydrolysis of corn glutelin.The optimum conditions for alcalase hydrolysis of corn glutelin were as follows： corn glutelin concentration 2%,time 2 h,p H8.0,ratio of enzyme to substrate 0.15 U/g and temperature65 ℃,and the DPPH radical scavenging activity was 69.93%. Compared with the predicted value of 70.98% by RSM,the relative difference between theoretical results and experimental results was 1.5%.

关 键 词：玉米谷蛋白 抗氧化肽 酶解条件 响应面法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]