响应面分析法优化大豆抗氧化肽水解条件的研究

Study on Enzymatic Hydrolysis of Soybean Antioxidant Peptide by Using Response Surface Method

利用响应面法对大豆抗氧化肽酶解反应进行了优化研究。采用5因素5水平的正交旋转组合设计研究了酶解条件对水解液抗氧化性的影响。各因素对抗氧化性的影响依次为pH>温度>底物浓度>加酶量>时间。采用降维分析方法进行了底物浓度与酶解时间以及加酶量与酶解时间的交互效应分析。优化后的条件为:酶解温度56℃,pH7.0,底物浓度5.0%,加酶量4%,酶解时间4h。在该水解条件下,水解液的抗氧化值达到4120.33μmol·L-1。为工业化生产提供了工艺参数的参考。

The hydrolysis of soybean antioxidant peptide was optimized through the response surface methodology（ RSM ）. A 5-level- S-factor orthogonal rotation composite design was employed to evaluate the effects of hydrolysis conditions on the anti-oxidation of hydrolyzate. Results showed that the effects of various factors on the anti-oxidant was as following order： pH 〉temperature 〉 concentration of substrate 〉enzyme concentration 〉ti me. Dimensional analysis method was used to analyze the interaction of concentration of substrate and the time of hydrolyzing and enzyme concentration and the time of hydrolyzing.The optimum conditions were as followed： the temperature of hydrolyzing was 56℃, pH was 7.0, concentration of substrate was 5.0%, enzyme concentration was 4% and the time of hydrolyzing was 4 h. Under the optimal conditions , the anti-oxidation of hydrolyzate reach 4 120.33 μmol.L^-1. Provide reference data for industrial production.