响应面分析法优化亚麻籽粕水解工艺研究

Study on Optimization of Flaxseed Meal Hydrolysis Process by Response Surface Methodology

背景:研究表明亚麻籽粕中含有35%左右的蛋白质,是开发生物活性肽和氨基酸的潜在资源,目前以亚麻籽粕水解制备短肽和氨基酸的研究少见报道。目的:以亚麻籽粕为原料,研究其水解工艺并进行优化。方法:在单因素试验的基础上,通过响应面法进行优化,选取超声频率、加酶量、pH、温度4个因素,以水解度为考察指标,进行Box-Behnken中心组合试验设计。结果:获得最佳酶解工艺条件为超声频率6000 Hz,加酶量3.5%,pH 9.4,水解温度45℃,此时水解度可达31.72%。水解液中游离氨基酸含量为2.85885 mg/mL。结论:所得结果为亚麻籽粕短肽制备的进一步优化提供了理论基础。

Background:The studies have shown that flaxseed meal contains about 35%protein,which is a potential resource for the development of bioactive peptides and amino acids.At present,the research on the preparation of short peptides and amino acids by hydrolysis of flaxseed meal is fewer.Objective:To study and optimize the hydrolysis process of flaxseed meal.Methods:On the basis of single factor experiment,the optimization is carried out by response surface methodology.Four factors such as ultrasonic frequency,enzyme dosage,pH and temperature are selected,and the degree of hydrolysis is taken as the evaluation index.Box-Behnken central combination experiment is designed.Results:The results show that the optimum enzymatic hydrolysis conditions are as follows:ultrasonic frequency is 6000 Hz,enzyme dosage is 3.5%,pH is 9.4,hydrolysis temperature is 45℃,the hydrolysis degree could reach 31.72%.The content of free amino acid in hydrolysate is 2.85885 mg/mL.Conclusion:The results have provided a theoretical basis for further optimization of flaxseed meal short peptides preparation.