响应面法优化菊芋渣酶解制备抗氧化肽工艺  

Optimization of Enzymatic Hydrolysis of Jerusalem artichoke Residue for Preparing Antioxidant Peptides by Response Surface Methodology

作　　者：范三红[1] 胡雅喃[1] 何亚[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2015年第8期49-53,共5页Food Science

基　　金：山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)

摘　　要：以菊芋渣蛋白为原料,在单因素试验基础上,采用Plackett-Burman设计选出最显著的因素,即底物质量浓度、酶解时间、pH值,再用响应面分析法对其进行考察,以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率为评价指标,优化菊芋渣抗氧化肽酶解工艺。结果表明,最佳酶解条件为加酶量8 000 U/g、酶解温度50℃、pH 5.0、酶解时间3.5 h、底物质量浓度0.16 g/m L,在此条件下DPPH自由基清除率实测平均值达88.10%,与预测值88.08%相近。Antioxidant peptides were prepared by enzymatic hydrolysis of Jerusalem artichoke tuber residue protein with an acid protease. Substrate concentration, hydrolysis time and pH were identified by the combined use of single factor method and Plackett-Burman design as the factors with the most significant influence on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity of protein hydrolysate. The optimal hydrolysis conditions for enzyme dosage, temperature, p H, time and substrate concentration were determined by response surface methodology to be 8 000 U/g, 50 ℃, pH 5.0, 3.5 h and 0.16 g/m L, respectively. Under these conditions, the predicted DPPH radical-scavenging rate was 88.08%, agreeing with the average experimental value(88.10%).

关 键 词：响应面 菊芋渣蛋白 酶解工艺 抗氧化肽 

分 类 号：TS209[轻工技术与工程—食品科学]