双酶分步酶解红花籽粕制备抗氧化肽  

The Process of Safflower Seed Meal and Antioxidant Activity by Double Enzymatic Hydrolysis

作　　者：吕凯波 朱文婷 Lü Kaibo;ZHU Wenting(School of Environmental and Biological Engineering, Wuhan Technology and Business University,Wuhan 430065)

机构地区：[1]武汉工商学院环境与生物工程学院,武汉430065

出　　处：《食品工业》2020年第10期24-26,共3页The Food Industry

基　　金：2018年度湖北省教育厅科学研究计划指导性项目立项“红花籽粕蛋白的酶解及产物的抗氧化性研究”(B2018306)。

摘　　要：利用红花籽粕为原料,研究双酶分步酶解对籽粕酶解效率及抗氧化活性的影响,通过正交试验确定双酶最佳酶解工艺,结果表明:第一步采用木瓜蛋白酶酶解,第二步采用中性蛋白酶的双酶分步酶解方法最佳;木瓜蛋白酶酶用量3 200 U/g, pH 7.0, 55℃酶解1 h后,中性蛋白酶酶用量6 400 U/g, pH 7.2, 55℃酶解2 h后,水解度为87.93%±0.86%,还原力为0.489±0.002,说明籽粕水解效果好,酶解后具有一定抗氧化能力。Using safflower seed meal as raw material, the effect of double enzyme step on the enzymolysis efficiency and antioxidant activity of seed meal was studied. The dosage of papain enzyme was 3 200 U/g, after enzymatic hydrolysis at pH 7.0 and 55 ℃ for 1 h, the dosage of neutral protease enzyme was 6 400 U/g, after enzymatic hydrolysis at pH 7.2 and 55 ℃ for 2 h, the degree of hydrolysis was 87.93%±0.86%, and the reducing power was 0.489±0.002, indicating that the seed meal had a good hydrolysis effect and a certain antioxidant capacity after enzymatic hydrolysis.

关 键 词：双酶酶解 红花籽粕 正交试验 抗氧化性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]