响应面法优化辣椒籽抗氧化肽的酶解制备工艺  

Optimization of enzymatic hydrolysis of antioxidant peptides from Capsicum annuum seeds by response surface method

作　　者：刘聪 尹乐斌 罗鑫阳 李德芳 邹文广 贺超 LIU Cong;YIN Le-bin;LUO Xin-yang;LI De-fang;ZOU Wen-guang;HE Chao(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,Hunan,China;Key Laboratory of Soybean Product Processing and Safety Control in Hunan Province,Shaoyang 422000,Hunan,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000

出　　处：《粮食与油脂》2024年第2期111-115,共5页Cereals & Oils

基　　金：湖南省教育厅重点资助项目(22A0529);湖南省自然科学基金项目(2023JJ50261);湖南省普通高等学校科技创新团队支持项目资助(湘教通[2023]233号);邵阳学院研究生科研创新项目(CX2022SY087)。

摘　　要：以辣椒籽蛋白质为原料,采用酶法制备辣椒籽抗氧化肽。以DPPH自由基清除率为评价指标,在单因素试验基础上,通过响应面法优化辣椒籽抗氧化肽的酶解制备工艺。结果表明:碱性蛋白酶为最适蛋白酶,最优酶解工艺参数为酶添加量0.11 g(以0.30 g辣椒籽蛋白质质量计)、pH 9.0、酶解温度55℃、酶解时间3.75 h,在此条件下,DPPH自由基清除率达到37.71%±0.83%。Capsicum annuum seeds antioxidant peptides from Capsicum annuum seeds protein were pre-pared by enzymatic method.Using DPPH free radical scavenging rate as evaluation index,the enzymatic hydrolysis preparation process of the antioxidant peptide from Capsicum annuum seeds was optimized by response surface methodology based on single factor experiment.The results showed that alkaline protease was the most suitable protease,and the optimum enzymatic hydrolysis process parameters were as fol-lows:enzyme addition amount 0.11 g(based on the mass of Capsicum annuum seeds protein 0.30 g),pH 9.0,enzymatic hydrolysis temperature 55℃andenzymatic hydrolysistime3.75h.Underthese conditions,the DPPH free radical scavenging rate reached 37.71%±0.83%.

关 键 词：辣椒籽蛋白质 碱性蛋白酶 响应面法 抗氧化肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]