高温压榨花生饼粕酶法制备抗氧化肽的研究
Preparation of Antioxidant Peptides from High Temperature Pressed Peanut Cake
芦鑫 1朱巧梅 2孙强 1张丽霞 1宋国辉 1黄纪念1
作者信息
- 1. 河南省农科院农副产品加工所,郑州450002
- 2. 河南农业大学食品学院,郑州450002
- 折叠
摘要
以从高温压榨花生饼粕中提取的花生蛋白为原料通过酶解抗氧化肽.研究表明,碱性蛋白酶2709适宜制备花生抗氧化肽.以抗氧化能力为考察指标,采用响应面优化酶解温度、酶解时间、pH和加酶量,获得的最佳酶解工艺为:温度45℃,加酶量为7 885 U/g蛋白,pH 9.40,酶解时间取1.98 h,在此条件获得的抗氧化能力为(70.2±0.63)％.分析水解度和抗氧化活性的关系发现,当水解度控制在18％以下时,增加水解度有利于提高抗氧化活性,但水解度继续上升,抗氧化活性反而有所下降.
Abstract
Protein extracted from high temperature pressed peanut cake was used to prepare anti - oxidant pep-tide by enzymatic hydrolysis. Results showed that alkaline protease 2709 was suitable for producing antioxidative peanut protein. With the antioxidative activity as evaluation index, response surface methodology optimized hydrolysis temperature, hydrolysis time,pH and enzyme concentration. The optimal hydrolysis conditions were temperature 45℃ hydrolysis time 1.98 h,enzyme concentration 7 885 U/g protein and pH 9.4. Under this condition antioxidative activity was (70.2 ±0. 63)%. The relationship between degree of hydrolysis and antioxidative activity was: when degree of hydrolysis was less than 18% , antioxidative activity increased by heightening degree of hydrolysis, but excessive hydrolysis led to decrease in antioxidative activity.
关键词
酶解/抗氧化肽/高温压榨花生饼粕/花生蛋白Key words
enzymatic hydrolysis/antioxidant peptide/high temperature pressed peanut cake/peanut protein引用本文复制引用
基金项目
河南省省院科技合作项目(102106000035)
出版年
2013
NETL
NSTL
维普
万方数据