米糠蛋白抗氧化活性肽的制备

Preparation of Anti-oxidation Bioactive Peptide of Rice Bran Protein

以水解度(DH%)和对DPPH自由基清除率为指标,筛选出制备米糠蛋白抗氧化活性肽的最适蛋白酶。研究最适蛋白酶的酶解条件,探讨底物浓度、蛋白酶的加入量、pH值、酶解时间等因素对水解度(DH%)和DP-PH自由基清除率的影响;在单因素基础上采用Box-Behnken响应曲面中心组合设计法,对酶解米糠蛋白的工艺进行优化。试验结果表明,在加酶量13970.82 U/g,时间3.05 h,底物浓度4.97%的水解条件下,米糠蛋白的水解度能够达到23.67%,活性肽对DPPH自由基清除率达到64.26%。

This study screened the most suitable prolease of preparation of bioactive peptide with the indexes of Hydrolysis（DH%） and the eliminating rate of DPPH free radical.In order to find the most suitable zymohydrolysis condition of prolease,effects of concentration of substrate,pH,addition of protease and dissociation-time on the hydrolysis（DH%） and the eliminating rate of DPPH freeradical in hydrolyzing were investigated.Based on the single-factor experiment,the optimum conditions of extraction of bioactive peptide from rice bran by the Box-Behnken response surface methodology design of Design-Expert 7.0 were determined as follows：addition amount of enzyme 13970.82 U/g,dissociation-time 3 h and concentration 4.97%.The results showed that degree of hydrolysis of rice bran protein was 23.67% and the eliminating rate of DPPH free radical could reach 64.26% under the optimum conditions.