响应曲面法优化抗氧化豌豆蛋白酶解产物的研究
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摘要
通过响应曲面实验设计,以DPPH清除率、·OH清除率为评价指标,优化豌豆蛋白木瓜蛋白酶酶解条件,以期得到最优的抗氧化活性酶解产物和准确的预测模型。结果表明,木瓜蛋白酶加酶量为12.1%(E/S)、温度60.2℃、pH 6.46、底物浓度7.15%(g/mL)。在此最佳条件条件下,得到最佳DPPH清除率、·OH清除率分别为98.2%、58.5%。经验证,所建模型预测准确可靠,酶解产物抗氧化性高,这为综合开发与利用豌豆蛋白提供了理论参考。
In this study,DPPH clearance rate and ·OH clearance rate were used as evaluation indexes,in order to obtain the best antioxidant enzymatic hydrolysis product and accurate prediction model by experimental design of response surface.The result shows,papain enzyme solution with enzyme amount 12.1%(E/S),the temperature of 60.2 ℃,pH 6.46,substrate concentration 7.15%(g/mL).Under this condition,obtained the optimal DPPH clearance rate and the rate of·OH clearance were 98.2% and 58.5%respectively.The model was proved to be accurate and reliable,and the antioxidant content of the hydrolysates was high,which provided a theoretical reference for the comprehensive development and utilization of pea protein.
In this study,DPPH clearance rate and ·OH clearance rate were used as evaluation indexes,in order to obtain the best antioxidant enzymatic hydrolysis product and accurate prediction model by experimental design of response surface.The result shows,papain enzyme solution with enzyme amount 12.1%(E/S),the temperature of 60.2 ℃,pH 6.46,substrate concentration 7.15%(g/mL).Under this condition,obtained the optimal DPPH clearance rate and the rate of·OH clearance were 98.2% and 58.5%respectively.The model was proved to be accurate and reliable,and the antioxidant content of the hydrolysates was high,which provided a theoretical reference for the comprehensive development and utilization of pea protein.
引文
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[2]孙旭.挤压玉米蛋白粉酶法生物活性肽制备及特性[D].东北农业大学,2013
[3]Dahl WJ,foster L M,Tyler RT.Review of the health benefits of peas(Pisum.sativum)[J].British Journal of Nutrition,2012,108(S1):S3-S10
[4]张乾元,韩冬,李铎.黄豌豆营养成分和功能研究进展[J].食品科技,2012,(6):141-144
[5]马宁,魏姜勉.豌豆蛋白的改性及其开发利用研究进展[J].中国市场,2015,32:231-233
[6]葛英亮,马艳秋.响应面法优化蓝莓澄清型果汁饮料工艺[J].食品科学,2012(12):52-57
[7]Dike Teng,Yuan Fang,Xiaoyan Song,et al.Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta[J].Food and Bioproducts Processing,2011,89:202-208
[8]Li Y,Jiang B,Zhang T,et al.Antioxidant and free radicalscavenging activities of chickpea protein hydrolysate(CPH)[J].ood chemistry,2008,106(2):444-450