响应面法优化香榧降血糖肽制备工艺  

Optimized Preparation of Hypoglycemic Peptides from Torreya grandis Using Response Surface Methodology

作　　者：薛加雯 王鹏[1] 骆晓慧 吴莎萍 朱巧楠 何志平[1] 叶伟华 吴峰华[1] Xue Jiawen;Wang Peng;Luo Xiaohui;Wu Shaping;Zhu Qiaonan;He Zhiping;Ye Weihua;Wu Fenghua(Zhejiang A&F University,Lin'an 311300;Zhejiang Feixiangyuan Food Co.,Ltd.,Lishui 323000)

机构地区：[1]浙江农林大学食品与健康学院,临安311300 [2]浙江榧香源食品加工有限公司,丽水323000

出　　处：《中国粮油学报》2023年第7期148-154,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重点研发计划项目(2020C02040);浙江省林业局省院合作林业科技项目(2019SY04)。

摘　　要：以香榧饼粕为原料,α-葡萄糖苷酶抑制率和蛋白水解度为主要考察指标,通过单因素实验和响应面法优化香榧降血糖肽的制备工艺。结果表明,香榧降血糖肽的最优酶解工艺参数为:碱性蛋白酶添加量10440.0 U/g,酶解pH值10.0,酶解温度46.0℃,酶解时间5.2 h,此时酶解制得蛋白水解度为24.38%的香榧降血糖肽,α-葡萄糖苷酶抑制率为59.11%。The preparation of hypoglycemic peptides derived from Torreya grandis was optimized by response surface methodology based on the single-factor tests,andα-glucosidase inhibition rate and degree of hydrolysis were considered as the main indicators.The results indicated that the optimal conditions for the preparation of hypoglycemic peptides were alkaline protease dosage of 10440.0 U/g,pH at 10,the temperature at 46℃,and incubation time of 5.2 h.At this time,theα-glucosidase inhibition rate and degree of hydrolysis were 59.11%and 24.38%,respectively.

关 键 词：香榧饼粕 酶解工艺 降血糖肽 α-葡萄糖苷酶抑制率 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]