响应面法优化软枣猕猴桃蛋白水解及多肽的抗氧化研究-食品科学.pdfVIP

※工艺技术 食品科学 2012, Vol. 33, No. 10 33 刘长江，贾莎莎，许金光 (沈阳农业大学食品学院，辽宁 沈阳 110866) 以酶解产物清除羟基自由基能力为指标，选用碱性蛋白酶为水解酶，利用响应曲面法优化软枣猕猴桃蛋 白最佳酶解工艺条件并制取抗氧化肽。考察其水解度和清除率的相关性。结果表明：碱性蛋白酶最佳酶解工艺为 温度 50 ℃、pH9 、加酶量4000U/g 、酶解时间3h ，此时水解度达到最大值为25.08% 。在此条件下将软枣猕猴桃 蛋白分别水解 1 、2 、3 、4 、5h 得到肽混合物进行抗氧化活性分析，得到其对羟自由基清除率分别为 18.69% 、 24.67% 、28.04% 、25.82% 、26.65% 。当酶解时间为3h 时，此时抗氧化肽的羟自由基清除率最高。 软枣猕猴桃；抗氧化肽；水解度；清除率 Optimization of Enzymatic Hydrolysis for Protein from Actinidia arguta Sieb. et Zucc by Response Surface Methodology and Antioxidant Activity of Polypeptides LIU Chang-jiang* ，JIA Sha-sha ，XU Jin-guang (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) Abstract ：Taking hydroxyl radical-scavenging capacity of hydrolysates as the index, the optimal hydrolysis process for the protein from Actinidia arguta Sieb. et Zucc by alkaline protease was explored by response surface methodology (RSM) to prepare antioxidant polypeptides. Meanwhile, the correlation between the degree of hydrolysis (DH) and the hydroxyl radical-scaveng- ing capacity of polypeptides was examined. The results showed that the optimal hydrolysis parameters of alkaline protease enzyme were hydrolysis temperature of 50 ℃, hydrolysis pH of 9, enzyme addition amount of 4000 U/g, and hydrolysis time of 3 h. Under the optimal hydrolysis condition, the DH was up to 25.08%. In addition, the hydroxyl radical-scavenging rates of the hydrolysis products from the protein of Actinidia arguta subjected to hydrolysis for 1, 2, 3, 4 h and 5 h at the optimal hydrolysis conditions were 8.69%, 24.67%, 28.04%, 25.82% and 26.65%. The product achieved at 3 h hydrolysis revealed the