马铃薯渣蛋白质抗氧化肽制备条件的优化研究

The Optimum Model Research of Enzymatic Preparation of Antioxidant Peptide from Potato Pulp Protein

以马铃薯渣为原料,利用碱性蛋白酶将薯渣中的蛋白转化为具有抗氧化活性的多肽,分析了不用酶解时间和pH对对马铃薯蛋白质水解度和溶解度的影响。运用二元二次通用旋转组合对马铃薯蛋白质的酶解条件进行优化,研究了酶解时间和pH对马铃薯抗氧化肽制备的影响,得出了马铃薯蛋白质溶解度和酶解时间、pH之间的回归方程,确定了最佳组合。当酶解时间为7 h、pH为7.5,马铃薯蛋白质的溶解度达到最大为30.125 4%。酶解时间和pH对于马铃薯蛋白质溶解度的影响均为极显著(ρ<0.01),酶解时间的影响大于pH。

The experiment studied preparaton of potato antioxidant peptide using alcalase with potato pulp as the raw material. By means of quadratic general rotational combination design, the effect of alcalase incubation time and pH on protein solubility was investigated experimentally. A quadric regression equation between protein solubility Y and the factors was established, and the optimum combinat ion of parameters values was obtained subsequently. The result showed that the two factors had significant influence on protein solubility （p〈0.01）, and the influence of incubation time was more than that ofpH. The optimum parameters values were 7 h of incubation time and pH 7.5 respectively.