食品科学2017，Vol.38Issue(6)：96-103,8.DOI:10.7506/spkx1002-6630-201706015
响应面试验优化裙带菜蛋白酶解工艺及酶解液抗氧化活性
Optimization of Enzymatic Hydrolysis of Undaria pinnatifida Protein and Antioxidant Activity of Its Hydrolysate
摘要
Abstract
This paper deals with the optimization of the process conditions for the enzymatic hydrolysis of Undaria pinnatifida protein using response surface methodology (RSM).With this aim in mind,after selection of an appropriate enzyme,the effects of hydrolysis time,pH,hydrolysis temperature,substrate concentration and enzyme dosage on the degree of hydrolysis and the antioxidant activity of hydrolysates were investigated using RSM based on one-factor-at-a-time experiments.The optimized hydrolysate was compared with the natural antioxidant ascorbic acid and the synthetic antioxidant butyl hydroxyanisole (BHA) in regard to their antioxidant activity.The results showed that protamex was the best enzyme for the hydrolysis of U.pinnatifida protein.The optimal conditions that provided ferrous ion-chelating ability and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity were determined as follows:hydrolysis time,8.1 h;pH,7.0;hydrolysis temperature,50 ℃;substrate concentrate,15 g/L;and enzyme dosage,0.2％ (0.3 AU/g).Under these conditions,the rate of chelation of ferrous ion by the hydrolysate was up to 88.58％,which was significantly higher than that by 0.01％ ascorbic acid and BHA (P ＜ 0.05).However,in terms of DPPH free radical scavenging percentage (59.22％) and reducing power,the hydrolysate was inferior to 0.01％ ascorbic acid and BHA (P ＜ 0.05).关键词
裙带菜/酶解/响应面/抗氧化活性/水解度Key words
Undaria pinnatifida/enzymatic hydrolysis/response surface methodology/antioxidant activity/hydrolysis degree分类
轻工纺织引用本文复制引用
于慧,李明艳,张典,崔明晓..响应面试验优化裙带菜蛋白酶解工艺及酶解液抗氧化活性[J].食品科学,2017,38(6):96-103,8.基金项目
教育部留学回国人员科研启动基金项目(第49批) （第49批）
鲁东大学引进人才项目(LY2013022) （LY2013022）
