响应面法优化限制性酶解花生浓缩蛋白制备工艺研究  

Optimization of Preparation Process of Limited Enzymatic Hydrolysis Peanut Protein Concentrate with Response Surface Method

作　　者：于丽娜[1] 杜德红[2] 彭娅萍 孙杰[1] 毕洁[1] 张初署[1] 王明清[1] 

机构地区：[1]山东省花生研究所,山东青岛266100 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《花生学报》2017年第4期52-59,共8页Journal of Peanut Science

基　　金：山东省自然科学基金(ZR2016CM43;ZR2016YL021);山东省重点研发计划(2015GGX108006);山东省农业科学院重大科技成果培育计划(2016CGPY10);山东省农业科学院青年科研基金(2016YQN18);山东省农业科学院农业科技创新工程(CXGC2016B16)

摘　　要：研究超声波辅助蛋白酶制备限制性酶解花生浓缩蛋白,为扩大花生浓缩蛋白的应用提供理论基础。以限制性酶解花生浓缩蛋白的溶解度和持水性为考察指标,研究了底物浓度、pH值、加酶量、超声波频率、超声波功率、温度和时间对溶解度和持水性的影响,确定最佳工艺条件为:底物浓度8.1%、pH值9.0、加酶量12.5μL/g、超声波频率45kHz、超声波功率150w、温度51℃和时间21min。此工艺下溶解度和持水性理论值分别为77.63%和9.77mL/g。验证试验得到的平均溶解度和持水性分别为78.89±0.53%和9.58±0.26mL/g,与理论值分别相差1.62%和1.94%,说明模型与实际情况拟合较好,验证了预测模型的正确性。限制性酶解花生浓缩蛋白具有较好的功能特性和清除自由基、还原力、金属离子螯合力、抑制脂质过氧化等4大类抗氧化活性。The objective of this work is to study the preparation of limited enzymatic hydrolysis peanut protein concentrate with ultrasonic assisted method and to provide a theoretical basis for the application of peanut protein concentrate.The effects of substrate concentration,pH value,enzyme dosage,ultrasonic frequency,ultrasonic power,temperature and time on enzymolysis were investigated with solubility and water holding capacity as investigation indexes.The optimum condition was as：substrate concentration of 8.1%,pH value of 9.0,enzyme dosage of 12.5μL/g,ultrasonic frequency of 45 kHz,ultrasonic power of 150 w,temperature of 51℃ and time of 21 min.Under the optimum condition,solubility and water holding capacity achieved 77.63% and 9.77 mL/g,respectively.The average solubility and water holding capacity obtained from the validation test were 78.89±0.53% and 9.58±0.26 mL/g,respectively.The difference between the verification value and the theoretical value were 1.62% and 1.94%,respectively.It showed that the model fits well with the actual situation and the correctness of the prediction model.The limited enzymatic hydrolysis peanut protein concentrate had good functional properties and four kinds of antioxidant activities including scavenging free radical activity,reducing power,metal ion chelating power,inhibiting lipid peroxidation activity.

关 键 词：响应面方法 优化 限制性酶解花生浓缩蛋白 功能特性 抗氧化活性 

分 类 号：S565.2[农业科学—作物学] TQ936.1[化学工程]