摘要
以花生蛋白抗氧化肽的抗氧化活性为指标,对五种蛋白酶进行筛选;在单因素分析的基础上采用正交试验分析方法对双酶酶解条件进行优化。结果表明,制备花生抗氧化肽最佳工艺条件为pH7.5,温度50℃,酶活添加量5500U/(g花生蛋白),底物浓度5%,酶活比1:2(复合风味蛋白酶:碱性蛋白酶),酶解5h,花生肽对O2-·的清除率可达59.33%,此条件下水解度为28.90%。
The antioxidative property of peanut polypeptide was taken as an index, filtered five kinds of proteases. Based on analyzing the single factor experiment, the orthogonal design was used to optimize hydrolytic condition by double enzymes and the results showed that the optimum hydrolytic condition for producing peanut antioxidative peptide were as follows： pH7.5, temperature 50℃, quantity of enzyme 5500U/（g peanut protein）, density of substratum 5%, ratio of enzymatic activity 1：2 （flavourzyme： Alcalase） and hydrolysis time 5 h. Under this condition, the hydroxyl radical clearance rate of peanut anti-oxidative peptide was 59.33% and the degree of hydrolysis of peanut protein was 28.90%.
出处
《食品工业》
北大核心
2010年第3期52-54,共3页
The Food Industry
关键词
花生蛋白
酶解
抗氧化肽
peanut protein
enzymatic hydrolysis
antioxidative peptide
