响应曲面法优化酶解豆粕蛋白制备降糖肽的工艺  

Optimization of enzymatic hydrolysis preparation of hypoglycemic peptide from soybean meal protein by response surface methodology

作　　者：余敏 黄晶晶[1] 付瑞燕[2] 谢宁宁[1] 殷俊峰[1] 鄢嫣[1] 张福生[1] YU Min1 , HUANG Jing-jing1 , FU Rui- yan2, XIE Ning- ning1 , YIN Jun- feng1 , YAN Yan1 , ZHANG Fu- sheng(1 .Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China 2.College of Tea and Food Science, Anhui Agricultural University, Hefei 230036, Chin)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽农业大学茶与食品学院,安徽合肥230036

出　　处：《食品工业科技》2018年第6期108-113,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金项目(31401620);安徽省自然科学基金项目(1508085QC54);安徽省农业科学院学科建设项目(16A1234);安徽省农业科学院院长青年创新基金项目(16B1223);安徽省农业科学院院长青年创新基金项目(17B1220)

摘　　要：采用响应曲面法(Response Surface Methodology,RSM)对豆粕蛋白酶解制备降糖肽的工艺进行优化。在单因素实验基础上,选择初始pH、酶解温度和酶解时间,进行三因素三水平的Box-Behnken实验设计,采用响应曲面法分析3个因素对酶解产物抑制活性响应值的影响。结果表明,最佳工艺条件为初始pH9.5,酶解温度49.0℃,酶解时间5.5 h,料液比1∶20(w:v),加酶量2%(w:w)。此条件下,酶解产物的α-葡萄糖苷酶的实际抑制率为14.82%±0.23%,而预测抑制率为14.80%。研究结果为豆粕资源的开发提供了新的思路。Response surface design （RSM） was employed to optimize the preparation of hypoglycemic peptide from soybean meal hydrolysates.Based on results of single factor experiments, Box-Behnken design was used to explore and optimized the effects of processing variables, such as initial pH, temperature and hydrolysis time by RSM analysis.The results showed that the optimum preparation conditions were as follows ： initial pH value was 9.5, hydrolysis temperature was 49 ~C, hydrolysis time was 5.5 h, solid-liquid ratio of 1：20 （w： v）, enzyme amount of 2% （w： w）.Based on the selected conditions,the α-glncosidase inhibition rate of the prepared hypoglycemic peptide was 14.82% ±0.23% ,while the predicted inhibition rate was 14.80% .The results could provide a new strategy for the development of soybean meal resources.

关 键 词：豆粕降糖肽 酶解 响应曲面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]