摘要
利用木瓜蛋白酶水解核桃粕,得到核桃多肽。采用Box-Behnken中心组合分析优化水解条件,以羟基自由基和超氧阴离子自由基清除率为响应值,得到最优水解条件为:pH值6、温度50℃、酶解时间3h、底物浓度3%。在此条件下,核桃多肽对羟基自由基和超氧阴离子自由基的清除率分别为32.7%和24.6%。结果表明,木瓜蛋白酶水解核桃粕得到的核桃多肽具有一定的抗氧化活性;并且与VC做对比,其还原能力是VC的37.9%。
The technique of papain hydrolyzed walnut residueto polypeptide of anti oxidative activity was studied. Box - Behnkentodesign response surface was used to optimize the experiment. Scavenging rate of hydroxyl radical and superox- ide anion free radicals were the targetindexes. The best hydrolyzedconditions were： pH 6, temperature 50 C, hydroly- sis time 3h, substrate concentration 3%. Under the above conditions, the scavenging rate of hydroxyl free radicals and superoxide anion free radicals were 32. 7% and 24. 6% respectively. The result showedthat the peptide from walnut protein by papain hydrolysis has certain antioxidant activity. Compared with VC, its reduction was 37.9% of VC.
出处
《中国食品添加剂》
CAS
北大核心
2012年第4期170-176,共7页
China Food Additives
关键词
核桃粕
多肽
抗氧化性
响应面分析
walnut residue
polypeptide
anti oxidative activity
response surface
