响应面法优化马铃薯蛋白水解工艺及其抗氧化活性研究  

Optimization of potato protein hydrolysis process by response surface methodology and its antioxidant activity

作　　者：吴登宇 李昕宇 韦体 杨具田[1,2] 郭鹏辉[1,2] 李贞子[1] 高丹丹[1,2] WU Dengyu;LI Xinyu;WEI Ti;YANG Jutian;GUO Penghui;LI Zhenzi;GAO Dandan(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124;Biomedical Research Center,Northwest Minzu University,Lanzhou 730030)

机构地区：[1]西北民族大学生命科学与工程学院,兰州730124 [2]西北民族大学生物医学研究中心,兰州730030

出　　处：《中国食品添加剂》2023年第8期61-69,共9页China Food Additives

基　　金：国家自然科学基金计划(31960461);2022年中央高校基本科研业务费专项资金紧缺急需学科科研能力提升项目(31920220025和31920220045);西北民族大学国家级大学生创新创业训练计划项目(X202210742306)。

摘　　要：为提高马铃薯蛋白资源的综合利用及其生物制品附加值,采用双酶法(木瓜蛋白酶和胰蛋白酶)水解马铃薯蛋白,以水解度DH(%)为指标,采用单因素实验设计,研究双酶比例、酶解温度、p H值和酶添加量对酶水解效果的影响;采用响应面法优化酶水解条件,并通过DPPH自由基、超氧阴离子自由基、羟基自由基清除能力和Fe2+螯合能力测定水解产物的抗氧化性能。结果表明,木瓜蛋白酶和胰蛋白酶在1∶2的复合比例下的酶水解效果最好,马铃薯蛋白双酶水解的最佳条件为:酶解温度49.39℃,水解pH 7.65,酶用量4000 U/g,在此条件下,水解度可达44.19%。水解物对DPPH自由基、超氧阴离子自由基、羟基自由基清除能力和Fe2+螯合能力分别为67.000%、69.750%、79.250%和79.000%。木瓜蛋白酶与胰蛋白酶结合能够有效水解马铃薯蛋白,为进一步制备马铃薯蛋白生物活性肽提供理论基础。In order to improve the comprehensive utilization of potato protein resources and the added value of biological products,the blending enzyme method was used to hydrolyze potato protein(papain and trypsin).Using the degree of hydrolysis DH(%)as the index,a single factor experimental design was used to investigate the effects of blending enzyme ratio,hydrolysis temperature,pH value,and enzyme addition on the enzymatic hydrolysis.Response surface methodology was used to optimize the enzymatic hydrolysis conditions,and DPPH free radical,superoxide anion free radical,Hydroxyl radical scavenging capacity,and Fe2+chelating capacity were used to detect the antioxidant properties of hydrolysates.The results showed that the optimal papain/trypsin complex ratio for the enzymatic breakdown of potato protein was 1∶2.The ideal technological conditions for the blending enzyme hydrolysis of potato protein were as follows:pH value of 7.65,enzymatic hydrolysis temperature of 49.39℃,and enzyme addition of 4000 U/g.The degree of hydrolysis could reach 44.19%under these conditions.The hydrolysate’s respective scavenging rates for the DPPH free radical,superoxide anion free radical,hydroxyl free radical,and Fe2+chelating capability were 67.000%,69.750%,79.250%,and 79.000%respectively.The combination of papain and trypsin could effectively hydrolyze potato protein,and the study offers a theoretical foundation for the further production of bioactive peptides from potato protein.

关 键 词：双酶水解 马铃薯蛋白 水解度 响应面 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]