响应面法优化杏仁粕蛋白酶解工艺及酶解液抗氧化活性研究

Study on optimization of enzymatic hydrolysis of almond meal protein by response surface methodology and its antioxidant activity

以脱脂杏仁粕为原料,研究蛋白酶种类、加酶量、酶解温度和酶解时间对水解度和DPPH自由基清除率的影响。在单因素试验的基础上,采用Box-Benhnken中心组合设计优化杏仁粕蛋白酶解工艺。结果表明:选用碱性蛋白酶,在酶添加量2 266 U/g、酶解温度48℃、酶解时间209 min的条件下,水解度最高,可达30.16%,与理论预测值29.35%相比,其相对误差约为2.76%,说明模型拟合良好。抗氧化活性研究结果显示,杏仁粕蛋白酶解液具有较高的DPPH自由基清除率(达86.16%),且与常用抗氧化剂BHA和维生素C相比,其DPPH自由基清除能力显著高于0.01%的BHA(P<0.05),但低于0.01%的维生素C(P<0.05)。

With almond meal as raw material,the effects of proteinase type,enzyme concentration,enzymolysis temperature and time on degree of hydrolysis(DH)and DPPH free radical scavenging activity were studied.On the basis of single factor experiment,Box-Benhnken design was used to optimize the enzymatic hydrolysis parameters of almond meal protein.The results indicated that:When alkaline protease was selected,its additive amount was 2 266 U/g,enzymolysis temperature was 48℃,enzymolysis time was 209 min,DH reached its maximum value of 30.16%,and its relative error was about 2.76%compared to the theoretical prediction of 29.35%,which showed good fit of theoretical model.The results of antioxidant activity experiment showed that the hydrolysate revealed strong DPPH free radicals scavenging activities(86.16%),which was significantly higher than 0.01%BHA(P<0.05),but lower than 0.01%vitamin C.