摘要
以茶渣蛋白为原料,采用酶解法制备茶渣蛋白抗氧化肽。分别以抗氧化肽的还原力和水解度为考察指标,通过单因素实验和响应面优化酶解法制备茶渣蛋白抗氧化肽的制备工艺,采用超滤法对酶解液进行初步分离纯化,并考察了温度、酸碱度、金属离子、食品添加剂以及体外消化环境对分子量小于3 kDa的茶渣蛋白抗氧化肽的还原力稳定性的影响。结果表明,酶解法制备茶渣蛋白抗氧化肽的最优工艺条件为底物浓度2%、酶解时间3 h、温度51℃、pH8.0、加酶量3034 U/g,在此条件下,茶渣抗氧化肽的还原力为0.316;当分子量小于3 kDa时,抗氧化肽的还原力为0.412,比纯化前提高了30.77%。温度从30℃升温至90℃,还原力从0.410降低至0.360;在酸碱及食品添加剂环境中仍能保持较好的还原力;在模拟消化环境中8 h后,还原力从0.412降为0.327。
The antioxidant peptides were extracted by enzymatic hydrolysis of tea residues protein. Taking the reducing power and degree of hydrolysis of antioxidant peptides as the indicators, the single factor test and response surface methodology were used together to optimize the enzymatic hydrolysis conditions for preparing tea residue protein antioxidant peptides. Besides, this hydrolysate was fractionated by the ultrafiltration. Then, the effects of temperature, pH,metal ions, food additives and digestion environment in vitro on the reducing power stability of tea residue protein antioxidant peptides with molecular weight less than 3 kDa were investigated. The response surface methodology showed that the reducing power was 0.316 under the optimum conditions(substrate concentration of 2%, the time of 3 h, the temperature of 51 o C, the pH of 8.0, and the enzyme/substrate of 3034 U/g). When the molecular weight was less than 3 kDa, the reducing power of the antioxidant peptide was 0.412, which was 30.77% higher than before purification and had better vitality and stability. When the temperature rose from 30℃ to 90℃, the reducing power decreased from 0.410 to0.360. The peptides can still maintain good reducing power in the environment of acid and alkali and food additives. The reducing power decreased from 0.412 to 0.327 after 8 h in simulated digestion environment.
作者
王南南
王靖蕊
李璐
李雁
解新安
WANG Nannan;WANG Jingrui;LI Lu;LI Yan;XIE Xin’an(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2021年第17期145-152,共8页
Science and Technology of Food Industry
基金
国家茶叶产业技术体系项目(CARS-19)。
关键词
茶渣蛋白
酶解
响应面优化
抗氧化肽
稳定性
tea residues protein
enzymatic hydrolysis
response surface
antioxidant peptide
stability
