挤压豌豆蛋白肽酶解工艺优化及抗氧化性研究

Optimization of Enzymatic Hydrolysis and Antioxidant Activity of Pea Protein Peptide by Extrusion

为研究挤压豌豆蛋白水解工艺条件及其水解产物的抗氧化特性,以豌豆为原料,选择碱性蛋白酶对挤压物进行酶解。在单因素试验的基础上以酶解时间、pH值、加酶量、酶解温度为响应因子,以水解度为响应值,采用 Design-Expert 10软件对水解工艺进行优化,并对豌豆蛋白肽的抗氧化活性进行研究。结果得出挤压豌豆蛋白酶解最佳工艺为pH值8.5、酶解时间5 h、酶解温度55 ℃、加酶量5.5%,此条件下水解度最高为(38.62±2.57)%。此外,发现挤压豌豆蛋白肽水解度与超氧自由基的清除率变化趋势相同,且分子质量越小的蛋白肽抗氧化能力越好。

In order to study the hydrolysis conditions of extruded pea protein and the antioxidant properties of its hydrolysates, pea was used as raw material and alkaline protease was selected to hydrolyze the extruded product. On the basis of single factor experment with enzymatic hydrolysis time, pH, enzyme dosage and enzymatic hydrolysis temperature, for the response factors, degree of hydrolysis as response value, the hydrolysis process was optimized by Design-Expert 10 software, and the antioxidant activity of pea protein peptide was studied. The results showed that the optimum conditions for protease hydrolysis of extruded pea were pH 8.5, enzymatic hydrolysis time 5 h, enzymatic hydrolysis temperature 55 ℃ and enzyme dosage 5.5%. Under these conditions, the maximum hydrolysis degree of pea protein was(38.62±2.57)%. In addition, it was found that the hydrolysis degree of extruded pea protein peptide and the scavenging rate of superoxide free radical had the same trend, and the lower the molecular weight of protein peptide, the better the antioxidant capacity.