超高压辅助酶解豌豆蛋白工艺优化研究

Optimization of enzymatic hydrolysis of pea protein assisted by ultra-high pressure

采用超高压辅助酶解豌豆蛋白制备豌豆多肽。以水解度为指标,在单因素试验的基础上通过响应面法优化制备工艺条件,并分析其抗氧化活性。结果表明:最佳工艺条件为以豌豆蛋白水溶液(豌豆蛋白与水质量比1∶8)的质量为基准,底物添加量12.5%、加酶量0.2%、反应温度45℃、反应时间4.0 h、pH 8.0,在此条件下,豌豆蛋白水解度为97.41%。制得的豌豆多肽对DPPH自由基、羟基自由基、超氧阴离子自由基的清除率分别为35.1%、20.8%、13.3%,表明豌豆多肽具有较好的抗氧化活性。

Pea polypeptides were prepared by ultra-high pressure assisted enzymatic hydrolysis of pea protein.Using hydrolysis degree as an indicator,the preparation process conditions were optimized by u-sing response surface methodology based on single factor experiments,and its antioxidant activity was an-alyzed.The results showed that the optimal process conditions were based on the mass of pea protein a-queous solution(pea protein to water mass ratio 1:8),substrate addition 12.5%,enzyme addition 0.2%,reaction temperature 45 C,reaction time 4.0 h,and pH 8.0.Under these conditions,the hy-drolysis degree of pea protein was 97.41%.The clearance rates of DPPH free radicals,hydroxyl free radicals,and superoxide anion free radicals of pea peptides were 35.1%,20.8%,and 13.3%,re-spectively,which indicated that the pea polypeptide had good antioxidant activity.