酶解黄秋葵籽蛋白制备抗氧化肽的工艺优化  

Optimization of the Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Okra Seed Meal Protein

作　　者：郭溆[1] 田硕 程安玮[1] 王新坤[1] 王青[1] 刘超[1] 孙金月[1] GUO Xu;TIAN Shuo;CHENG An-wei;WANG Xin-kun;WANG Qing;LIU Chao;SUN Jin-yue(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agricuhure,Jinan 250100,Shandong,China;Jinan Animal Product Quality and Satety Monitoring Center,Jinan 250000,Shandong,China)

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室/农业部新食品资源加工重点实验室,山东济南250100 [2]济南市畜产品质量安全监测中心,山东济南250000

出　　处：《食品研究与开发》2018年第24期91-97,共7页Food Research and Development

基　　金：山东省农业科学院青年科研基金(2015YQN56)

摘　　要：利用制备的黄秋葵籽粕蛋白为原料,采用酶解法以获得具有抗氧化活性的多肽,为黄秋葵籽粕的精深加工提供理论依据。首先进行蛋白酶的筛选,选取最佳的碱性蛋白酶对碱溶酸沉法制备的黄秋葵籽粕蛋白进行酶解;以水解度和DPPH自由基清除力为指标进行单因素试验,分别考察底物浓度、酶解时间、加酶量、pH值和酶解温度对制备抗氧化活性肽的影响;然后应用响应面法,以DPPH自由基清除力为响应值,对黄秋葵籽粕蛋白抗氧化肽的制备工艺进行优化,确定的最佳制备工艺参数为:底物浓度0.7%、酶解时间3.8 h、酶用量6%、酶解温度50℃和pH 8.0。抗氧化试验结果表明,制备的抗氧化肽对DPPH自由基的清除率为50.83%。Antioxidant peptides were prepared by enzymatic hydrolysis of okra seed meal protein, which will provide a theoretical basis tor the deep processing of okra seed meal. After screening the protease alcalase was selected to hydrolyse the protein isolated from okra seed meal by alkaline-solubilization and acid-precipitation method. Then hydrolysis degree and DPPH radical scavenging capacity were used as the response values to investigate the effects of single-iactors including substance concentration, hydrolysis time, enzyme dosage, enzymolysis temperature and pH on the activity of prepared antioxidant peptides. The optimal parameters tor the preparation of antioxidant peptides from okra seed meal protein through response surface analysis were obtained as tbllows ： substance concentration 0.7 %, hydrolysis time 3.8 h, enzyme dosage 6 %, enzymolysis temperature 50 ℃ and pH 8.0. The antioxidant test results showed that the DPPH radical scavenging rate of the prepared antioxidant peptide from okra seed meal protein was 50.83 %.

关 键 词：黄秋葵 籽粕蛋白 酶解 抗氧化肽 响应面分析 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]