响应面优化双酶协同酶解沧州小枣蛋白液制备抗氧化多肽

Optimization of enzymatic hydrolysis of Cangzhou jujube for preparing antioxidant peptides by response surface methodology

以沧州小枣蛋白液为原料,·OH清除率和多肽得率为检测值进行协同酶解制备抗氧化多肽。单因素实验结果通过Spss相关分析选出最显著的3个因素:加酶量、酶解时间和酶解温度,然后以·OH清除率和多肽得率为2个响应值并通过等高线叠加优化酶解工艺。结果表明,最佳酶解条件为加酶量5000 U/g、酶解温度55℃、酶解时间5 h,在此条件下,小枣蛋白液的抗氧化多肽得率为55.03%,·OH清除率为80.31%。

Antioxidant peptides were prepared by enzymatic hydrolysis of Cangzhou jujube. The effect of enzyme addition, time and temperature were identified by the combined use of single factor method and Spss analysis as factor with the most significant influence. The optimal peptides yield and ·OH radical scavenging activity of protein hydrolysate were explored using response surface methodology and overlay contour plot. The optimal hydrolysis conditions were determined to be 5000 U/g, 55 ℃, 5 h, respectively. Under these conditions, the predicted ·OH radical scavenging rate was 80.31%; the predicted peptides yield was up to 55.03%.