响应面法优化碱性蛋白酶解制备核桃抗氧化肽  

The Optimization of Antioxidant Peptide Preparation from Walnut through Basic Protease Hydrolysis Using Response Surface Methodology

作　　者：韦雅虹 刘康乾 王皓毅 方英浩 虎海防 王萍[1] WEI Yahong;LIU Kangqian;WANG Haoyi;FANG Yinghao;HU Haifang;WANG Ping(College of Food Science and Engineering,Tarim University/Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300;Institute of Landscape and Greening,Xinjiang Academy of Forestry Sciences,Urumqi 830062)

机构地区：[1]塔里木大学食品科学与工程学院/新疆生产建设兵团南疆特色农产品深加工重点实验室,阿拉尔843300 [2]新疆林业科学院园林绿化研究所,乌鲁木齐830062

出　　处：《食品工业》2024年第6期19-24,共6页The Food Industry

基　　金：新疆维吾尔自治区重大科技专项“新疆核桃油精深加工关键技术研究”(2022A004);2024年自治区林业发展补助项目“新疆核桃抗氧化肤新产品研发与研究”(XJLYKJ-2024-16);大学生创新创业训练计划项目(2023083)。

摘　　要：核桃作为良好的油料来源,榨油后的核桃饼粕含有丰富的蛋白。为充分利用核桃粕中的蛋白,以去脂核桃粕为原料,利用碱性蛋白酶酶解法制备核桃抗氧化肽,以核桃蛋白水解度和抗氧化活性为评价指标,利用单因素法结合响应面法优化碱性蛋白酶用量、底物浓度、酶解温度、酶解时间和酶解p H,确定蛋白酶提取核桃抗氧化肽的最佳工艺:酶添加量8487.26 U/g,底物浓度5.2%,温度48.5℃,时间4 h,pH 10.7。在此条件下水解度为21.79%。Walnut,as a good source of oil,contains rich protein in the pressed cake after oil extraction.In order to fully utilize the protein in walnut pressed cake,defatted walnut meal was used as raw material to prepare walnut antioxidant peptides with alkaline protease.Using walnut protein hydrolysis degree and antioxidant activity as evaluation indexes,the amount of alkaline protease,substrate concentration,enzymatic hydrolysis temperature,enzymatic hydrolysis time and enzymatic hydrolysis pH were optimized by single factor method combined with response surface method.The optimal process for extracting walnut antioxidant peptides with protease was determined as follows:enzyme addition 8487.26 U/g,substrate mass concentration of 5.2%,temperature of 48.5℃,time of 4 h,and pH of 10.7.Under this condition,the degree of hydrolysis was 21.79%.

关 键 词：核桃抗氧化肽 碱性蛋白酶 水解率 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]