摘要
以大米蛋白为研究对象,比较了几种酶对大米蛋白的水解作用效果,确定了一种合适的酶源——精制中性蛋白酶。同时通过单因素试验和响应面分析,确定了采用精制中性蛋白酶制备大米蛋自抗氧化肽的最佳酶解条件为:[S]5.0%、[E]/[S]2.0%、pH7.0、温度37.5℃、时间4.16 h,该条件下制备的大米蛋白抗氧化肽对DPPH自由基的清除率为60.54%。
5 different proteases Were applied to hydrolyze the rice protein, and Neutrase was chosen to be the best one for the enzymatic hydrolysis. The Response Surface Methodology （RSM） was used to optimize the factors affecting Neutrase hydrolysis. The optimal hydrolytic conditions for preparing antioxidant peptide from rice protein by protease Neutrase were： [S] 5.0%, [E]/[S] 2.0%, pH 7.0, temperature 37.5℃, and time 4.16h. Furthermore, the antioxidant peptide from rice protein prepared under this condition showed strong scavenging activities of DPPH radical as 60.54%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第5期71-75,共5页
Food and Fermentation Industries
基金
国家十一五支撑计划(No.2006BAD05A01)新世纪优秀人才支撑计划资助
关键词
大米蛋白
酶解
抗氧化肽
响应面分析法
工艺优化
rice protein, enzymatic hydrolysis, antioxidant peptide, RSM, the optimum condition
