小米糠多肽制备及DPPH·清除能力的研究  

Preparation and DPPH radical scavenging capacity of millet bran polypeptides

作　　者：张佳丽[1] 刘敬科[1] 赵巍[1] 李少辉[1] 刘莹莹[1] 张爱霞[1] 张伟 ZHANG Jia-li;LIU Jing-ke;ZHAO Wei;LI Shao-hui;LIU Ying-ying;ZHANG Ai-xia;ZHANG Wei(Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,National Foxtail Millet Improvement Center,Minor Cereal Crops Laboratory of Hebei Province,Shijiazhuang 050035,China;College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北省农林科学院谷子研究所国家谷子改良中心河北省杂粮研究实验室,河北石家庄050035 [2]河北农业大学理工学院,河北黄骅061100 [3]河北农业大学食品学院,河北保定071001

出　　处：《粮食与饲料工业》2019年第4期23-27,共5页Cereal & Feed Industry

基　　金：现代农业产业技术体系(CARS-06-13.5-A29);河北省科技计划项目(16227112D);河北省科技计划项目(17227108D);河北省现代农业产业技术体系(HBCT2018070206);河北省现代农业创新工程(F19R494004-01)

摘　　要：以小米糠为原料,研究了碱性蛋白酶水解小米糠蛋白制备多肽的工艺技术,并对其清除DPPH·能力进行测定。通过单因素实验明确了时间、温度、加酶量和溶液pH值对水解度和DPPH·清除率的影响。再根据Box-Behnken中心组合实验设计,采用3因素3水平响应面分析,建立了影响因素与响应值DPPH·清除率的回归方程预测模型,确定了小米糠多肽的最佳工艺参数:时间2 h、温度41℃、加酶量1 100 U/g、pH10,在此条件下,小米糠多肽DPPH·清除率达到48.12%。Using millet bran as raw material,the technology of preparing polypeptide by alkaline protease hydrolysis of millet bran protein was studied,and DPPH radical scavenging capacity was determined.The effects of time,temperature,enzyme dose and pH value on hydrolysis degree and DPPH· scavenging rate were determined by single factor experiment.According to Box-Behnken center combination experimental design,the regression equation prediction model between the factors and DPPH radical scavenging capacity was established by the method of response surface analysis with 3 factors 3 levels,the optimum technique parameters of millet bran were determined: time 2 h,temperature 41℃,enzyme dose 1 100 U/g,pH10.Under this condition,the DPPH radical scavenging capacity of millet bran polypeptides could reach 48.12%.

关 键 词：小米糠 酶解 碱性蛋白酶 小米糠多肽 DPPH·清除率 响应面 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]