摘要
采用超声波对鹰嘴豆蛋白进行预处理,研究超声波参数对鹰嘴豆蛋白抗氧化肽活性的影响规律。以还原力、·OH清除率和水解度为指标,设计Box-Behnken试验,考察超声波功率、超声时间、超声温度对鹰嘴豆蛋白酶解产物水解度及抗氧化活性的影响。结果表明,超声波预处理优化工艺参数为超声波功率750W,超声时间28min,超声温度48℃;鹰嘴豆酶解产物的·OH清除率、还原力、水解度分别为95.97%、1.73、25.04%,与理论预测值95.20%、1.75、25.41%误差均在±1%以内,表明采用响应面方法(RSM)优化的工艺条件参数准确、可靠,所建立的预测模型在实践中可行。与未经超声波预处理的比较,·OH的半清除质量浓度IC50值从10.58g/L降到8.81g/L;当多肽质量浓度为12g/L时,还原力从1.46增加到2.16;水解度从20.03%增加到25.04%。超声波预处理能提高鹰嘴豆蛋白的酶解效率和抗氧化活性。
In order to optimize enzymolysis technology for production of antioxidant peptides from Chickpea protein using alcalase protease, Chickpea protein was pretreated by ultrasonic. Based on the hydroxyl radical,reducibility and degree of hydrolyzing （DH）, the effects of ultrasonic power, time and temperature on ultrasonic pretreatment efficacy were studied. The results show that the optimum conditions of ultrasonic pretreatment are 500 W of ultrasonic power, 28 rain of pretreatment time and 48 ℃of pretreatment temperature. Under the optimum conditions, hydroxyl radical, reducibility and degree of hydrolyzing of the antioxidant peptides were 95.97%, 1.73 and 25.04%, respectively. Predicted values were 95.20%, 1.75 and 25.41%, respectively. The error between experimental value and predicted were less than 1%, which means optimum conditions is accurate, reliable by using RSM and the models can be used to forecast. Compared with the antioxidant peptides derived from untreated Chickpea protein, peptides derived from ultrasonic-pretreated Chickpea protein half inhibitory concentration（IC50） value of hydroxyl radical decreased from 10.58 g/L to a 8.81 g/L; Reducibility increased from 1.46 to 2.16 when peptide concentration is 12 g/L; Degree of hydrolysis increased from 20.03% to 25.04%. Over all, the ultrasonic pretreatment can improve both the enzymatic hydrolysis efficiency of Chickpea protein and antioxidant activity of it＇s hydrolysates.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期80-88,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西省农业科技攻关项目(2008K01-02
2012K02-14)
关键词
鹰嘴豆蛋白
超声波预处理
酶解
抗氧化活性肽
Chickpea protein
ultrasonic pretreatment
enzymatic hydrolysis
antioxidant peptides
