摘要
以豌豆蛋白为原料,经过挤压处理得到挤出物.利用木瓜蛋白酶对其进行酶解,通过响应曲面实验对酶解条件进行优化设计.对酶解产物的抗氧化性质进行研究,得出如下结论:木瓜蛋白酶酶解最佳条件为加酶量12.1%(E/S)、温度60.6℃、pH 6.50、底物质量浓度0.071g/mL.在此条件下,DPPH清除率、·OH清除率预测值分别为98.3%、84.7%.经验证,得到最佳DPPH清除率、·OH清除率分别为98.2±0.21%、84.5±0.15%,所建模型预测准确可靠,酶解产物抗氧化性高.
Extrudate of pea protein was obtained by extrusion before using papain enzyme solution.The enzymatic hydrolysis conditions were optimized by response surface experiments,and theantioxidant properties of the hydrolysates were studied.Optimal condition is as followed： papain enzyme solution with enzyme amount 12.1% （E/S）,the temperature of 60.6℃,pH6.50,substrate concentration of 0.071g/mL.Under this condition,the optimal DPPH clearance rate and the rate of OH clearance were 98.3% and 84.7%.The results showed that the best DPPH clearance rate and OH clearance rate were 98.2 ± 0.21% and 84.5 ± 0.15%,respectively.It has been proved that the model is accurate and reliable,and the oxidation resistance of enzymatic prod-ucts is high.
作者
王琪
李慧
陆文伟
周泉城
WAN GQi;LI Hui;LU Wen-wei;ZHOU Quan-cheng(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255049,China)
出处
《山东理工大学学报（自然科学版）》
CAS
2018年第4期30-34,共5页
Journal of Shandong University of Technology:Natural Science Edition
基金
山东省自然科学基金联合专项(ZR2016BL03)
山东省重点研究开发计划(2017YYSP033)
关键词
豌豆蛋白
挤压
木瓜蛋白酶
抗氧化
自由基
pea protein
extrusion
papain enzyme
antioxidant
free radical
