摘要
运用响应面分析法对酶解米渣制备抗氧化肽的工艺进行优化。在单因素的基础上,以还原力为指标,研究了酶解pH值、时间、温度和水料比对米渣蛋白酶解液抗氧化性的影响,确定了二阶多项式模型。结果表明,最大还原力的最优条件为pH值7.56、时间2h、温度52℃、水料比9,此时还原力达0.688。
The enzymatic hydrolysis parameters for preparation of antioxidant peptide from rice residue protein were optimized by response surface analysis. Based on the results of single factor tests, reducing power was chosen as the response values, the four response, the influences of hydrolysis pH, time, temperature, and water-material ratio for enzymatic hydrolysis were inspected, and a second order quadratic equation was built. The results showed that the optimum hydrolytic conditions for reducing power was 7.56 （pH）, 2 h （time）, 52 ℃（temperature）, 9（water-material ratio）. Reducing power under optimum conditions was 0.688.
出处
《食品科技》
CAS
北大核心
2009年第7期55-59,共5页
Food Science and Technology
基金
教育部长江学者和创新团队发展计划项目(IRT0540)
食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200818)
食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200809)
2008年江西省高新产业重大项目
关键词
米渣
抗氧化肽
响应面分析
rice residue
antioxidant peptide
response surface methodology
