响应面优化超声波辅助酶解法制备樱桃核抗氧化多肽的研究  

Optimization of Ultrasonic-assisted Enzymatic Hydrolysis of Cherry Stone for Preparing Antioxidant Peptides by Response Surface Methodology

作　　者：张媛媛[1] 王磊[1] 刘嘉坤[1] ZHANG Yuan-yuan;WANG Lei;LIU Jia-kun(Cangzhou Medical College,Cangzhou 061000,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000

出　　处：《保鲜与加工》2018年第4期84-90,共7页Storage and Process

基　　金：沧州市科学技术研究与发展计划指导项目(172203002)

摘　　要：以樱桃核为原料,在单因素试验的基础上,以·OH清除率为评价指标,通过响应面法优化超声波辅助酶解法制备樱桃核抗氧化多肽工艺。结果表明,5%的樱桃核蛋白液在超声波功率170 W,30℃下预处理20 min后,在p H=7条件下加入碱性蛋白酶和胃蛋白酶(1∶1)4 500 U/g协同酶解,酶解温度50℃,酶解时间120 min,在此条件下,樱桃核酶解多肽的·OH清除率为51.98%,与预测值相近。To prepare antioxidant peptides from cherry stone, the ultrasonic-assisted enzymatic hydrolysis was optimized by response surface method based on single factor experiment with ·OH scavenging rate as evaluation index.The results showed that, the optimal hydrolysis process was as follows： 5% of cherry stone protein solution was pretreated at an ultrasonic power of 170 W and 30 ℃ for 20 min, then equal amount of alkali protease and pepsase（4 500 U/g） were added in the solution at p H 7, and the enzymatic hydrolysis was carried out at 50 ℃ for 120 min.Under these conditions, the ·OH scavenging rate was 51.98%, agreeing with the predicted value.

关 键 词：樱桃核 响应面法 抗氧化肽 酶解工艺 超声波辅助 

分 类 号：TS209[轻工技术与工程—食品科学]