基于BP神经网络和遗传算法的大米抗氧化肽酶解工艺优化  

Optimization of Enzymatic Hydrolysis Process of Rice Antioxidant Peptides Based on BP Neural Network and Genetic Algorithm

作　　者：岳阳[1] 封张萍 王梦婷 朱艳云 陈健初[1] 叶兴乾[1] YUE Yang;FENG Zhangping;WANG Mengting;ZHU Yanyun;CHEN Jianchu;YE Xingqian(College of Biosystems Engineering and Food Science in Zhejiang University,Fuli Institute of Food Science,Zhejiang Key Laboratory for Agro-food Processing,Zhejiang R&D Center for Food Technology and Equipment,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《食品工业》2021年第8期83-88,共6页The Food Industry

基　　金：宁夏回族自治区重点研发计划重大(重点)项目(2018BBF02010)。

摘　　要：以大米蛋白为原料,通过中性蛋白酶酶解制备大米抗氧化肽。以ABTS自由基清除率作为抗氧化性评价指标,在单因素试验结果的基础上,进行Box-Behnken响应面设计试验,并结合BP神经网络和遗传算法,旨在优化大米抗氧化肽的酶解制备工艺条件。结果表明:大米抗氧化肽最优酶解工艺为反应温度50℃,体系pH 8.2,料液比值17.65 g/100 mL,酶添加量4374 U/g。在此条件下,大米抗氧化肽ABTS自由基清除率为82.22%。Rice protein was used as a raw material to prepare rice antioxidant peptides by enzymatic hydrolysis of neutral protease,and the antioxidant capacity was evaluated by ABTS free radical scavenging rate.On the basis of single-factor experiments,Box-Behnken design experiment was used to arrange the tests,combined with BP Neural network and genetic algorithm to optimize the enzymatic hydrolysis process.The results showed that the optimal enzymatic hydrolysis process was reaction temperature 50℃,system pH 8.2,feed-liquid ratio 17.65 g/100 mL and the amount of enzyme 4374 U/g.Under this condition,ABTS free radical scavenging rate of rice antioxidant peptide was 82.22%.

关 键 词：神经网络 遗传算法 大米蛋白酶解 抗氧化肽 

分 类 号：TP18[自动化与计算机技术—控制理论与控制工程] TS201.2[自动化与计算机技术—控制科学与工程]