响应面法优化莜麦蛋白的酶解工艺及酶解物抗氧化活性的研究

Optimization of enzymatic hydrolysis technology of naked oat protein and antioxidant activity of hydrolysatesby response surface method

以莜麦蛋白为原料,采用响应面分析法优化莜麦蛋白制备抗氧化肽工艺。以酶解液的还原能力为指标,研究pH值、加酶量、酶解温度和酶解时间对莜麦蛋白酶解产物抗氧化活性的影响。在单因素试验的基础上,采用4因素3水平的响应面分析法优化莜麦蛋白制备抗氧化肽工艺,同时研究其酶解物抗氧化活性。结果表明,胰蛋白酶酶解莜麦蛋白的最佳工艺条件为:pH8.1,加酶量16900U/g,酶解温度55℃,酶解时间2.62h,该条件下制备的莜麦蛋白酶解物具有较好的抗氧化活性。

The enzymatic hydrolysis technology of naked oat protein and the antioxidant activity of the hydrolysates were studied.Based on the results of single factor tests, reducing power was chosen as the response values, the influences of hydrolysis pH, enzyme dosage, temperature and time for enzymatic hydrolysis were inspected. Box-Benhnken center-united experiment design coupled with response surface methodology was used to optimize the preparation process for antioxidant peptides from naked oat protein. The results showed that the optimal hydrolysis conditions for naked oat protein were as follows: pH8.1, enzyme dosage 16 900 U/g, hydrolysis time 2.62 h, temperature 55℃. On the condition, the naked oat protein hydrolysate have remarkable antioxidant activity.