畜禽源抗氧化肽的酶解工艺优化

Optimization of the Enzymatic Hydrolysis Process for Antioxidant Peptides from Duck Liver

以鸭肝为原料,通过酶解法制备鸭肝抗氧化肽。从8种蛋白酶中筛选出风味蛋白酶为酶解鸭肝肽的最佳用酶。以水解度和抗氧化性为评价指标,通过单因素试验、响应面试验探究料液比、酶解温度、酶解时间、酶解pH值和酶用量对鸭肝抗氧化肽活性和水解度的影响。响应面优化的最佳酶解条件为料液比1∶10(g/mL)、酶解温度50℃、酶解时间3.9 h、酶解pH6.2、酶用量4100 U/g。在此条件下,鸭肝肽的DPPH·清除率可达93.25%,水解度为15.03%。

The antioxidant peptide was prepared by enzymatic hydrolysis from duck liver in this paper.Flavor protease was selected as the optimal enzyme for antioxidant peptides from eight proteas es.The effects of solid⁃liq⁃uid ratio,enzymatic temperature,enzymatic time,enzymatic pH and enzyme addition on the antioxidant peptide activity from duck liver and the degree of hydrolysis were investigated by single factor test and response surface methodology.The optimum conditions for enzymatic hydrolysis were as follows:solid⁃liquid ratio 1∶10(g/mL),enzymatic temperature 50℃,enzymatic time 3.9 h,enzymatic pH6.2,and enzyme addition 4100 U/g.Under these conditions,the DPPH·scavenging rate of the antioxidant peptide was 93.25%,and the degree of hydroly⁃sis was 15.03%.