摘要
以脱脂杏仁粕为原料,研究蛋白酶种类、加酶量、酶解温度和酶解时间对水解度和DPPH自由基清除率的影响。在单因素试验的基础上,采用Box-Benhnken中心组合设计优化杏仁粕蛋白酶解工艺。结果表明:选用碱性蛋白酶,在酶添加量2 266 U/g、酶解温度48℃、酶解时间209 min的条件下,水解度最高,可达30.16%,与理论预测值29.35%相比,其相对误差约为2.76%,说明模型拟合良好。抗氧化活性研究结果显示,杏仁粕蛋白酶解液具有较高的DPPH自由基清除率(达86.16%),且与常用抗氧化剂BHA和维生素C相比,其DPPH自由基清除能力显著高于0.01%的BHA(P<0.05),但低于0.01%的维生素C(P<0.05)。
With almond meal as raw material,the effects of proteinase type,enzyme concentration,enzymolysis temperature and time on degree of hydrolysis(DH)and DPPH free radical scavenging activity were studied.On the basis of single factor experiment,Box-Benhnken design was used to optimize the enzymatic hydrolysis parameters of almond meal protein.The results indicated that:When alkaline protease was selected,its additive amount was 2 266 U/g,enzymolysis temperature was 48℃,enzymolysis time was 209 min,DH reached its maximum value of 30.16%,and its relative error was about 2.76%compared to the theoretical prediction of 29.35%,which showed good fit of theoretical model.The results of antioxidant activity experiment showed that the hydrolysate revealed strong DPPH free radicals scavenging activities(86.16%),which was significantly higher than 0.01%BHA(P<0.05),but lower than 0.01%vitamin C.
作者
刘媛
王健
杨立亭
曲丽洁
LIU Yuan;WANG Jian;YANG Li-ting;QU Li-jie(Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Zhangjiakou Key Laboratory of Quality&Safety for Charactenistics Agro-Products,Hebei North University,Zhangjiakou 075000,Hebei,China)
出处
《粮食与油脂》
北大核心
2019年第10期13-17,共5页
Cereals & Oils
基金
河北北方学院高层次人才科研启动项目(201705)
河北北方学院2018年度一般项目(YB2018009)
关键词
杏仁粕
蛋白酶解物
响应面分析法
水解度
DPPH自由基清除率
almond meal
protein hydrolysate
response surface analysis
degree of hydrolysis
DPPH free radical scavenging activity
