响应面法优化绿豆抗氧化肽的制备工艺

Optimization of preparation process of mung bean antioxidant peptide by response surface methodology

绿豆是一种药食同源性植物,富含丰富的蛋白质和氨基酸,具有巨大的发展潜力。为了合理利用和开发绿豆蛋白资源,人们开发出了天然无毒的抗氧化肽。实验以绿豆蛋白为原料,对绿豆抗氧化肽的制备工艺进行优化。实验采用单因素与响应面结合的实验方法,以DPPH自由基清除率为优化指标,研究分析了酶解温度、酶解时间、酶浓度、pH对DPPH自由基清除率的影响。结果表明,各个因素对绿豆多肽抗氧化肽的抗氧化性影响的主次顺序为:酶解温度> pH>酶浓度>酶解时间。优化最佳工艺条件为酶解温度43.47℃、pH9.19、酶解时间2.22h、酶浓度6.51%时,其DPPH自由基清除率达到最高为47.03%,与软件分析出的47.13%相差0.23%。本研究能够为绿豆抗氧化肽的制备工艺优化提供一定的理论依据。

Mung bean is a medicinal and food homologous plant,which is rich in protein and amino acids,and has great development potential.In order to rationally utilize and develop mung bean protein resources,people have developed natural non-toxic antioxidant peptides.The experiment adopted a combination of single factor and response surface.The DPPH free radical scavenging rate was used as an optimization index.The effects of enzymolysis temperature,enzymolysis time,enzyme concentration and pH value on DPPH free radical scavenging rate were studied and analyzed.The results showed that the effects of various factors on the antioxidant activity of mung bean peptide antioxidant peptides were:enzymolysis temperature>pH value>enzyme concentration>enzymolysis time.The optimal process conditions were optimized with an enzymatic hydrolysis temperature of 43.47℃,a pH of 9.19,an enzymatic hydrolysis time of 2.22h,and an enzyme concentration of 6.51%.The DPPH radical scavenging rate reached a maximum of 47.03%,which was 0.23%different from the 47.13%analyzed by the software.This study can provide some theoretical basis for the optimization of the preparation process of mung bean antioxidant peptides.