摘要
以清料法腌制成熟的皮蛋清为原料,在单因素实验基础上,以物料比(皮蛋清与蒸馏水质量比)、酶解时间和酶添加量为考察因素,以水解度和DPPH自由基清除率为响应值,利用响应面试验优化设计得出皮蛋清抗氧化性多肽制备的最佳工艺参数:物料比1:10.4 g/mL、酶解时间4.1 h、酶添加量0.57%,该条件下的水解度为11.23%,DPPH自由基清除率为89.76%,最佳工艺下的酶解液具备一定的抗氧化性。当酶解液浓度为10.4 mg/mL时还原力、超氧阴离子自由基(O;·)清除率和羟基自由基(·OH)清除率分别为0.599、66.78%和79.63%。
The mature preserved egg white pickled by the clearing method was utilized as the raw material.The solid to liquid ratio,hydrolysis time,and the addition of enzyme were set as the inspection factors,and the degree of hydrolysis and the DPPH free radical scavenging rate were set as response values.The optimal process parameters for the preparation of antioxidant peptides from preserved egg whites were derived using response surface testing optimization design as follows:Solid to liquid ratio was 1:10.4 g/mL,hydrolysis time was 4.1 h and the addition of enzyme was 0.57%.The degree of hydrolysis was 11.23% and scavenging capacity of DPPH free radical was 89.76% at this time.The hydrolysate under the optimal process possessed certain antioxidant capacity.And the reducing power,superoxide anion radical(O;·) scavenging rate and hydroxyl radical(·OH) scavenging rate were 0.599,66.78% and 79.63%,respectively,when the enzyme digest concentration was 10.4 mg/mL.
作者
陈伟玲
陈邦栋
廖惠青
覃海桑
梁文静
CHEN Weiling;CHEN Bangdong;LIAO Huiqing;QIN Haisang;LIANG Wenjing(College of Food and Bioengineering,Hezhou University,Hezhou 542899,China)
出处
《食品工业科技》
CAS
北大核心
2022年第9期148-155,共8页
Science and Technology of Food Industry
基金
广西中青年基础能力提升项目(2020KY18019)。
关键词
皮蛋清
多肽
水解度
抗氧化
preserved egg white
peptide
degree of hydrolysis
antioxidation
