奇亚籽蛋白酶解制备抗氧化肽的工艺优化  

Optimization of Enzymatic Hydrolysis of Chia Seed Protein to Prepare Antioxidant Peptides

作　　者：马倩 潘梦莹 陈秋銮 陈雪芹 孟春[1] 洪晶[1] MA Qian;PAN Meng-ying;CHEN Qiu-luan;CHEN Xue-qin;MENG Chun;HONG Jing(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,Fujian,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品研究与开发》2021年第3期122-129,224,共9页Food Research and Development

摘　　要：以奇亚籽粗蛋白为原料,酶解法制备抗氧化肽并通过响应面法优化工艺。同时以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟基自由基清除率为指标,通过单因素试验,筛选最佳酶并考察加酶量、pH值、时间、温度等对产物抗氧化能力的影响。在单因素试验基础上,通过响应面分析法对酶解工艺进一步优化,同时建立酶解工艺的二次项数学模型并验证其可靠性。结果表明:中性蛋白酶为最适酶,酶解最佳工艺为:加酶量3170 U/g,pH 6.9,酶解时间4.9 h,酶解温度50℃,此时DPPH自由基和羟基自由基清除率分别为54.90%、41.03%,与理论值无显著差异,回归模型较可靠,抗氧化能力(oxygen radical absorbance capacity,ORAC)值为(0.53±0.03)μmol TE/mg,表明奇亚籽抗氧化肽具有良好的抗氧化活性。The antioxidant peptides were prepared from crude protein of Chia seeds by enzymatic hydrolysis,and the process was optimized by response surface method.At the same time,the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical and hydroxyl radical scavenging rate were used as indexes to screen the best enzymes by single factor test,and to investigate the effects of enzyme dosage,pH value,time and temperature on the antioxidant capacity of the product were investigated.On the basis of the single factor experiment,the enzymatic hydrolysis process was further optimized by response surface analysis,and the quadratic mathematical model of the enzymatic hydrolysis process was established and its reliability was verified.The results showed that neutral protease was the most suitable enzyme.The optimal conditions of enzymatic hydrolysis were as follows:enzyme dosage 3170 U/g,pH 6.9,enzymolysis time 4.9 h,enzymolysis temperature 50℃,DPPH and hydroxyl radical scavenging rates were 54.90%and 41.03%,respectively,which had no significant difference with the theoretical value.The ORAC value was(0.53±0.03)μmol TE/mg,indicated that Chia seeds antioxidant peptides had good antioxidant activity.

关 键 词：奇亚籽 酶解 工艺优化 抗氧化肽 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]