响应面法优化碱性蛋白酶水解豆渣蛋白质的研究  

Optimization of the Hydrolysis of Soybean Residue Protein by Alkaline Protease by Response Surface Methodology

作　　者：郎佳雪 刘畅 赵淼 张茂迎 周云博 罗汇鸿 邹险峰 李险峰 LANG Jia-xue;LIU Chang;ZHAO Miao;ZHANG Mao-ying;ZHOU Yun-bo;LUO Hui-hong;ZOU Xian-feng;LI Xian-feng(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《食品研究与开发》2022年第3期129-135,共7页Food Research and Development

摘　　要：以大豆豆渣为原料,采用碱性蛋白酶对大豆豆渣蛋白质进行水解得到蛋白水解肽并对蛋白水解肽的抗氧化性进行研究。以水解度为指标,研究碱性蛋白酶在不同水解pH值、温度、时间、酶添加量条件下对大豆豆渣酶解的影响,得出碱性蛋白酶的水解条件为p H9.25、水解时间3.05 h、酶添加量8108 U/g、水解温度53℃,水解度达到91.23%。影响豆渣蛋白水解度的因素顺序为水解温度>水解时间>酶添加量>pH值。通过测定DPPH自由基清除率检测豆渣蛋白水解肽的抗氧化性,可知豆渣蛋白水解肽在浓度为6%时抗氧化性最强,DPPH自由基清除率为71.32%。Soybean dregs were used as raw material for hydrolysis by alkaline protease to obtain protein hydrolysate peptides,and the antioxidant activity of the peptides was investigated.With the degree of hydrolysis as the index,the degree of hydrolysis of soybean dregs by alkaline protease was analyzed in terms of hydrolysis pH,hydrolysis temperature,hydrolysis time and enzyme addition.The results showed that the optimal conditions for hydrolysis by alkaline protease were pH 9.25,a hydrolysis time of 3.05 h,an enzymatic activity of 8108 U/g,and a hydrolysis temperature of 53℃,and the degree of hydrolysis was 91.23%.The order of factors affecting the degree of hydrolysis of soybean dregs was as follows:hydrolysis temperature>hydrolysis time>enzyme addition>pH level.The antioxidant activity of the hydrolysate peptides of soybean dreg protein was determined by DPPH radical scavenging assay.The results showed that the DPPH radical scavenging ability of the hydrolysate peptides was the strongest at a concentration of 6%,and the scavenging rate was 71.32%.

关 键 词：碱性蛋白酶 豆渣 蛋白水解肽 响应面法 DPPH自由基清除率 

分 类 号：TS201.21[轻工技术与工程—食品科学]