碱性蛋白酶酶解红花籽蛋白制备抗氧化肽工艺的研究

Enzymatic hydrolysis of safflower seed protein by Alcalase to prepare antioxidant peptides

以红花籽蛋白为原料,2709碱性蛋白酶为实验用酶,红花籽抗氧化肽液吸光度为指标,研究酶解温度、酶解时间、酶添加量、酶解pH、底物质量分数对红花籽抗氧化肽还原能力的影响,并通过响应面分析对酶解工艺条件进行了优化。得到红花籽蛋白酶解的最佳工艺条件为:酶解pH 8.6,酶解温度49℃,酶添加量7 700 U/g(以底物质量计),底物质量分数5.0%,酶解时间2 h。在最佳条件下,红花籽蛋白水解度为6.389%,红花籽抗氧化肽液吸光度为1.017,还原能力较强。

With safflower seed protein as raw material,2709 Alcalase as the enzyme and absorbance of safflower seed antioxidant peptides solution as indicator,the effects of enzymatic hydrolysis temperature, enzymatic hydrolysis time,enzyme dosage,enzymatic hydrolysis pH and mass fraction of substrate on the reducing capacity of safflower seed antioxidant peptides were studied. The enzymatic hydrolysis process conditions were optimized by response surface methodology as follows：enzymatic hydrolysis pH 8. 6,enzy-matic hydrolysis temperature 49℃, enzyme dosage 7 700 U/g （ on the basis of substrate mass ） , mass fraction of substrate 5. 0% and enzymatic hydrolysis time 2 h. Under these conditions,the degree of hy-drolysis of safflower seed protein was 6. 389%,and the absorbance of safflower seed antioxidant peptides solution was 1. 017,so its reducing capacity was stronger.