响应面法优化限制性酶解花生浓缩蛋白制备工艺研究

Optimization of Preparation Process of Limited Enzymatic Hydrolysis Peanut Protein Concentrate with Response Surface Method

研究超声波辅助蛋白酶制备限制性酶解花生浓缩蛋白,为扩大花生浓缩蛋白的应用提供理论基础。以限制性酶解花生浓缩蛋白的溶解度和持水性为考察指标,研究了底物浓度、pH值、加酶量、超声波频率、超声波功率、温度和时间对溶解度和持水性的影响,确定最佳工艺条件为:底物浓度8.1%、pH值9.0、加酶量12.5μL/g、超声波频率45kHz、超声波功率150w、温度51℃和时间21min。此工艺下溶解度和持水性理论值分别为77.63%和9.77mL/g。验证试验得到的平均溶解度和持水性分别为78.89±0.53%和9.58±0.26mL/g,与理论值分别相差1.62%和1.94%,说明模型与实际情况拟合较好,验证了预测模型的正确性。限制性酶解花生浓缩蛋白具有较好的功能特性和清除自由基、还原力、金属离子螯合力、抑制脂质过氧化等4大类抗氧化活性。

The objective of this work is to study the preparation of limited enzymatic hydrolysis peanut protein concentrate with ultrasonic assisted method and to provide a theoretical basis for the application of peanut protein concentrate.The effects of substrate concentration,pH value,enzyme dosage,ultrasonic frequency,ultrasonic power,temperature and time on enzymolysis were investigated with solubility and water holding capacity as investigation indexes.The optimum condition was as：substrate concentration of 8.1%,pH value of 9.0,enzyme dosage of 12.5μL/g,ultrasonic frequency of 45 kHz,ultrasonic power of 150 w,temperature of 51℃ and time of 21 min.Under the optimum condition,solubility and water holding capacity achieved 77.63% and 9.77 mL/g,respectively.The average solubility and water holding capacity obtained from the validation test were 78.89±0.53% and 9.58±0.26 mL/g,respectively.The difference between the verification value and the theoretical value were 1.62% and 1.94%,respectively.It showed that the model fits well with the actual situation and the correctness of the prediction model.The limited enzymatic hydrolysis peanut protein concentrate had good functional properties and four kinds of antioxidant activities including scavenging free radical activity,reducing power,metal ion chelating power,inhibiting lipid peroxidation activity.