摘要
以蛋清粉为原料,以酶解液的抗氧化能力为指标,优化了胃蛋白酶酶解蛋清粉的工艺条件。单因素实验结果表明,酶解温度50℃、酶解pH值2.5和质量分数5%的蛋清粉,经酶解后可以获得较佳的抗氧化能力;响应面实验结果表明,在pH值2.1、蛋清粉质量分数3.5%、反应温度49℃时,酶解液产生的多肽具有最优的抗氧化活性。研究结果为进一步开发蛋清多肽打下了一定的基础。
The Egg white protein powder as the substrates for the peptides preparation by pepsin hydrolysis were studied .The hydrolysis conditions were optimized based on the reducing power and DPPH radical scavenging analysis .The single factor experimental results showed that the reaction temperature of 50 ℃ ,the buffer solution pH value of 2 .5 and 5% substrate concentration are the better conditions for the antioxidant activity . The response surface methodology results showed that the optimal conditions are hydrolysis temperature of 49 ℃ ,pH value of 2 .1 and 3 .5% substrate concentration ,respectively .The results will be the basis for the further＆amp;nbsp;production of egg w hite protein peptides .
出处
《浙江科技学院学报》
CAS
2016年第3期225-229,共5页
Journal of Zhejiang University of Science and Technology
基金
浙江省重大科技专项计划项目(2013C02007)
浙江科技学院科研启动基金项目(F702103E03)
关键词
蛋清粉
胃蛋白酶
多肽
响应面法
egg white protein powder
pepsin
peptide
response surface methodology
