摘要
利用风味蛋白酶酶解桑葚粉制备抗氧化肽。以多肽得率和DPPH·清除率为指标,在单因素试验的基础上通过响应面法优化酶解工艺。结果表明:最佳酶解条件为酶解温度54℃、pH 6.95、酶解时间4.25 h、酶添加量8%(以桑葚蛋白质量计)、料液比30∶1(g/L),在此条件下桑葚多肽得率为16.76%±0.58%、DPPH·清除率为62.45%±0.93%,制得的桑葚抗氧化肽具有较好的抗氧化活性。
Antioxidant peptides were prepared by enzymolysis of mulberry powder using flavor protease.Using the yield of peptides and DPPH·clearance rate as indicators,the enzymolysis process was opti-mized by response surface methodology based on single factor experiment.The results showed that the op-timal enzymolysis conditions were as follows:enzymolysis temperature 54℃,pH 6.95,enzymolysistime 4.25 h,enzyme dosage 8%(based on the mass of mulberry protein),and solid-liquid ratio 30:1(g/L).Under the conditions,the yield of mulberry peptides was 16.76%±0.58%,and the DPPH clearance rate was 62.45%±0.93%.The produced mulberry antioxidant peptides had good antioxi-dant activity.
作者
戴梦萍
段涵怡
陈晓萌
杨雪
DAI Meng-ping;DUAN Han-yi;CHEN Xiao-meng;YANG Xue(School of Nursing,Chengde Medical University,Chengde 067000,Hebei,China;Chinese Medicine Research Institute,Chengde Medical University,Hebei Province Key Laboratory of Traditional Chinese Medicine Research and Development,Chengde 067000,Hebei,China;School of Basic Medical Sciences,Chengde Medical University,Chengde 067000,Hebei,China)
出处
《粮食与油脂》
北大核心
2024年第2期116-120,共5页
Cereals & Oils
基金
河北省高等学校科学技术研究青年拔尖人才计划项目(BJK2023035)
河北省科技厅“技术创新引导专项-科技工作会商”项目(2020)
承德医学院大学生创新创业训练计划项目(2022027)。
关键词
桑葚
风味蛋白酶
酶解工艺
抗氧化肽
mulberry
flavor protease
enzymolysis process
antioxidant peptide
