酶法制备豆清液多肽工艺优化及其抗氧化活性研究

Optimization of Enzymatic Preparation of Polypeptide from Soybean Supernatant and Its Antioxidant Activity

为提高大豆蛋白资源的利用率,考察了不同蛋白酶(木瓜蛋白酶、菠萝蛋白酶、胃蛋白酶、风味蛋白酶)水解豆清液制备多肽,并选择风味蛋白酶进行工艺优化。以多肽得率为评价指标,探讨酶用量、酶解温度、初始pH和酶解时间对多肽产率的影响,并通过响应面优化提取工艺参数,确定了豆清液水解的最佳工艺条件为:酶用量0.09 g、温度54℃、pH 4.4、时间4 h,在此条件下多肽产率为71.10%;最后进行DPPH自由基清除率的测定。抗氧化实验结果表明,通过风味蛋白酶酶解制得的豆清多肽具有较好的抗氧化性,是优质抗氧化肽的良好来源。

In order to improve the utilization rate of soybean protein resources,different proteases(papain,bromelain,pepsin and flavourzyme)are investigated to hydrolyze soybean supernatant and prepare polypeptide,and flavourzyme is selected for process optimization.The yield of polypeptide is as the evaluation index,the effects of enzyme amount,enzymolysis temperature,initial pH value and enzymolysis time on the yield of polypeptide are discussed,the extraction process parameters are optimized by response surface to determine the best technological conditions for the hydrolysis of soybean supernatant are determined as follows:the enzyme amount is 0.09 g,temperature is 54℃,pH is 4.4,time is 4 h,under such conditions,the yield of polypeptide is 71.10%;finally,the DPPH radical scavenging rate is determined.The results of antioxidant experiment show that the polypeptide from soybean supernatant hydrolyzed by flavourzyme has good antioxidant activity and is a good source of high-quality antioxidative peptides.