中国食物与营养2012，Vol.18Issue(3)：54-59,6.
响应面法优化杏仁蛋白酶解工艺及其抗氧化活性研究
Study on Optimization of Enzymatic Hydrolysis Process of Almond Protein by Response Surface Method and Its Antioxidant Activity
劳斐 1孔令明 1李芳 2宗玉霞 1杨海燕1
作者信息
- 1. 新疆农业大学食品科学学院,鸟鲁木齐830052
- 2. 新疆轻工职业技术学院,乌鲁木齐830021
- 折叠
摘要
Abstract
Enzymatic hydrolysis process and its antioxidant activity of the almiond protein were studied. On the basis of single factor, through the Box-Behnken center combination design, enzyme solution conditions were optimized. Results showed that the best hydrolysis con- ditions were pH 14. 72, temperature 54℃, substrate concentration 2. 8% , and enzyme-substrate ratio 1.2%. Under these conditions, the degree of hydrolysis （DH） was 27.12%. The scavenging of almond protein hydrolysates on DPPH . free radical was the strongest, followed by O^[-]2 free radicals, the weakest was the .OH free radical, and clearance rates were 85.92% . 73.97% and 65.92% resDectivlv.关键词
杏仁蛋白/酶解/抗氧化活性Key words
almond protein/enzymatic hydrolysis/antioxidant activity分类
轻工纺织引用本文复制引用
劳斐,孔令明,李芳,宗玉霞,杨海燕..响应面法优化杏仁蛋白酶解工艺及其抗氧化活性研究[J].中国食物与营养,2012,18(3):54-59,6.
