食品科学2012，Vol.33Issue(11)：241-246,6.
响应面法优化制备南瓜籽抗氧化肽的工艺
Optimization of Preparation Process for Antioxidant Peptides from Pumpkin Seed by Response Surface Methodology
摘要
Abstract
Pumpkin seed protein isolate was hydrolyzed by acidic protease to prepare antioxidant peptides.One-factor-at-a-time experiments were done to explore the effects of enzyme concentration,pH,temperature,substrate concentration and hydrolysis time on the scavenging activity of pumpkin seed hydrolysate against DPPH free radicals.Enzyme concentration,susbstrate concentration and hydrolysis time were identified as main affecting parameters and optimized using response surface analysis based on a three-variable,three-level Box-Behnken design.The optimal hydrolysis conditions were determined as hydrolysis temperature of 50 ℃,hydrolysis pH of 2.5,enzyme concentration of 6000 U/g,substrate concentration of 0.05 g/mL and hydrolysis time of 5 h.Under these conditions,the scavenging activity of DPPH free radicals was up to 92.82%.关键词
响应面法/南瓜籽/抗氧化肽/酶解工艺/优化Key words
response surface methodology/pumpkin seed/antioxidant peptide/enzymatic hydrolysis/optimzation分类
轻工纺织引用本文复制引用
范三红,毛强强,王亚云,冯雨薇,刘艳荣..响应面法优化制备南瓜籽抗氧化肽的工艺[J].食品科学,2012,33(11):241-246,6.基金项目
山西省科技攻关项目 （）
山西省高等学校高新技术产业化项目 （）
