双酶分步水解制备甜杏仁多肽的工艺优化及体外抗氧化评价研究  

Optimization of stepwise dual enzymatic preparation of sweet almond polypeptides and study on its antioxidant activity in vitro

作　　者：杜鹃[1] 吴津蓉[1] 吴忠红[2] DU Juan;WU Jin-Rong;WU Zhong-Hong(Xinjiang Agricultural Vocational Technical College, Institute of Science Food, Changji 831100, Xinjiang, China;Xinjiang Academy of Agricultural Sciences, Research Institute of Agricultural Products Storage and Processing, Urumqi 830091, Xinjiang, China)

机构地区：[1]新疆农业职业技术学院食品工程学院,新疆昌吉831100 [2]新疆农业科学院农产品贮藏加工所,新疆乌鲁木齐830091

出　　处：《粮食与油脂》2018年第4期96-100,共5页Cereals & Oils

基　　金：新疆农业职业技术学院院级科研项目(XJNZYKJ201523)

摘　　要：以冷榨杏仁饼为原料,采用Alcalase和Flavourzyme分步水解法制备甜杏仁多肽。通过单因素试验和响应面中心组合设计试验,得到最佳工艺条件为酶解温度50℃、酶解pH 7、加酶量6%,在此条件下,甜杏仁的水解度为26.86%。酶解后的甜杏仁多肽具有良好的体外抗氧化活性,当酶解液质量浓度为12mg/m L时,O_2^-·、·OH、DPPH·的清除率分别高达71.87%、31.26%、55.27%,明显优于酶解前的抗氧化能力。With cold pressed almond cake as raw material, sweet almond peptide was prepared by Alcalase and Flavourzyme, stepwise dual-enzymatic hydrolysis method. By single factor experiment and response surface center combination experimental design, the optimum conditions were as follows： enzymolysis temperature 50 ℃, enzyme pH 7, 6% amount of enzyme, under these conditions, the degree of hydrolysis of sweet almond was 26.86%. Sweet almond polypeptide had the antioxidant activity in vitro well, when the concentration of enzyme was 12 mg/mL, O2-·, ·OH, DPPH· scavenging rates were 71.87%, 31.26%, 55.27%, antioxidant capacity, respectively was signifi cantly better than that before enzyme hydrolysis of.

关 键 词：甜杏仁多肽 双酶分步水解 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]