摘要
为优化Alcalase蛋白酶酶解玉米醇溶蛋白制备玉米抗氧化肽的工艺条件,采用响应面分析法,以水解度为响应值,研究了酶解反应温度、酶解时间、pH值、酶与底物浓度比值([E]/[S])对水解度的影响。最终确定酶解玉米醇溶蛋白制备玉米抗氧化肽的工艺条件为:温度51.5℃、时间2h、pH值9.1、[E]/[D]2.75%,该条件下水解度为22.873%,与理论预测值误差在0.1%以内,说明该模型在实践中进行预测是可行的,此时制备的玉米肽对羟自由基清除率达79.12%,对氧自由基清除率为43.89%.
In order to optimize enzymolysis technology for production of antioxidant peptides from corn gluten meal,effect of enzymolysis temperature,hydrolysis time,ratio of enzyme to substrate（[E]/[S]）,and pH value on the technology in which degree of hydrolysis was taken as response values was analyzed with response surface methodology.Optimum conditions to achieve the maximum degree of hydrolysis was as follows：Enzymolysis temperature 51.5℃,enzymolysis time 2 h,pH value 9.1,[E]/[S] 2.75%.Under such conditions,degree of hydrolysis reaches 22.873%.which coincide with actual values with the relative error of less than 0.1% and their predictive models are feasible in practice.And under this degree of hydrolysis,the hydroxyl free radical and superoxide anion radical capturing rate of the corn peptide reaches 79.12% and 43.89% respectively.
出处
《食品科技》
CAS
北大核心
2010年第8期55-60,共6页
Food Science and Technology
基金
辽宁省教育厅A类基金(05L394)
关键词
玉米蛋白粉
酶水解
响应面法
corn gluten meal
hydrolysis
response surface methodology
