响应面法优化油莎豆粕蛋白抗氧化肽制备工艺

Optimization of Preparation Processing for Antioxidant Peptides from Cyperus esculeutus Meal Protein by Response Surface Methodology

选用油莎豆粕蛋白为原料,利用碱性蛋白酶制备油莎粕抗氧化肽,以DPPH自由基清除率为评价指标,对底物质量浓度、加酶量、pH、酶解温度、酶解时间进行研究,在单因素试验的基础上,利用Box-Benhnken中心组合设计原理对试验进行优化,通过响应面分析,确定酶解的较佳工艺为底物质量浓度0.06 g/mL,加酶量为7 000 U/g蛋白质,pH 9.5,酶解温度50℃,酶解时间5 h,在此条件下,DPPH自由基清除率84.54%。

Cyperus esculeutus meal protein as raw material, preparation of Cyperus esculeutus meal antioxidant peptide by alkaline protease system, the DHHP free radical scavenging rate as evaluation index, selection ofsubstrate concentration, enzyme dosage, pH, hydrolysis temperature and hydrolysis time as the research object, on the basis of single factor test, optimization of the experiment using the Box-Benhnken principle for central composite design. By response surface analysis, the optimum hydrolysis conditions were determined asubstrate concentration 0.06 g/mL, enzyme dosage 7 000 U/g protein, pH 9.5, hydrolysis temperature 50 °C and hydrolysis time 5 h, the DPPH free radical scavenging rate for these optimum condition was 84.54%.