微波辅助酶解花生粕同步提取多糖和抗氧化肽的工艺研究

Microwave Assisted Enzymatic Hydrolysis Technology on Simultaneous Extraction of Polysaccharide and Antioxidant Peptide from Peanut Meal

本文以花生饼粕为原料通过微波辅助碱性蛋白酶(Alcalase)水解技术同步提取花生多糖和抗氧化肽,研究了提取反应时间、底物浓度、加酶量及pH值等因素对提取花生多糖和抗氧化肽抗氧化活性的影响。在单因素实验基础上,进行响应面分析实验。结果表明,花生多糖和抗氧化肽的最佳同步提取条件为:底物浓度12%,加酶量0.8mL,反应液pH值8.0,温度50℃。

Peanut polysaccharides and antioxidant peptides were extracted from peanut meal at the same time by using microwave assisted extraction and alkaline protease hydrolysis methods. The fac- tors,such as reaction time, extraction temperature, volume of enzyme and the pH value, which influence the antioxidant activities of the extracted peanut polysaccharides and antioxidant peptides were systematically discussed in this article. Based on the single factor experiments, the response surface analysis results showed that the optimum extraction condition for peanut polysaccharides and antioxidant peptides is：substrate concentration 12%, volume of enzyme 0.8 mL, pH value 8.0, and extraction temperature of 50℃.