响应面优化酶解法制备岩豆抗氧化肽工艺  

Optimization of enzymolysis production of Millettia dielsiana antioxidant peptide by response surface methodology

作　　者：屠瀚超 阳晓晶 罗松明[1] TU Hanchao;YANG Xiaojing;LUO Songming(College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China;Qianhe Weiye Food Co.,Ltd.,,Meishan 620010,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]千禾味业食品股份有限公司,四川眉山620010

出　　处：《中国油脂》2020年第6期36-40,共5页China Oils and Fats

摘　　要：以岩豆为原料,分别以盐提法和水提法提取蛋白,通过比较盐溶蛋白和水溶蛋白的DPPH自由基清除能力,得出盐溶蛋白的DPPH自由基清除能力较高。以岩豆盐溶蛋白为原料,采用响应面优化酶解法制备岩豆抗氧化肽的工艺条件。结果表明,以DPPH自由基清除率为评价指标,筛选出胃蛋白酶为最优酶制剂。酶解法制备岩豆抗氧化肽最优工艺条件为底物质量浓度0.8 mg/mL、酶解温度34℃、酶添加量1100 U/g、酶解时间36 min、酶解pH 2.0,此条件下岩豆抗氧化肽的DPPH自由基清除率为70.41%,多肽得率为53.63%。Using Millettia dielsiana as raw material,the protein was extracted by salt extraction method and water extraction method respectively.Comparing the DPPH free radical scavenging ability of salt soluble protein and water soluble protein,it was concluded that the DPPH free radical scavenging ability of salt soluble protein was higher.Then,with Millettia dielsiana salt soluble protein as material,enzymolysis production process of Millettia dielsiana antioxidant peptide was optimized by response surface methodology.The results showed that pepsin was selected as the best enzyme with DPPH free radical scavenging rate as index.The optimal conditions for preparing Millettia dielsiana antioxidant peptide were determined as follows:substrate mass concentration 0.8 mg/mL,enzymolysis temperature 34℃,enzyme amount 1100 U/g,enzymolysis time 36 min,and enzymolysis pH 2.0.Under the optimal conditions,the DPPH free radical scavenging rate of Millettia dielsiana antioxidant peptide was 70.41%and the yield of polypeptide was 53.63%.

关 键 词：岩豆 抗氧化肽 盐溶蛋白 胃蛋白酶 酶解 DPPH自由基清除率 

分 类 号：Q51[生物学—生物化学] TS201.1[轻工技术与工程—食品科学]