中国食品添加剂Issue(7)：73-79,7.
响应面优化紫花芸豆蛋白水解及多肽抗氧化研究
Optimization of enzymatic hydrolysis for protein from the purple kidney beans by response surface methodology and antioxidant activity of polypeptides
摘要
Abstract
hydrolysis technology of purple kidney beans protein by alkali protease and antioxidant properties of the protein were studied.The single factor test and the response surface method were used to optimize the hydrolysis conditions.The effects of different temperatures,time,pH and amount of enzyme on the hydrolyze result of the purple kidney beans protein were investigated.The degree of hydrolysis was taken as response value in the response surface test.The result was as follows:The degree of hydrolysis rate 36.5％ was achieved under the condition of temperature 62℃,enzyme amount 7.4％,pH 9.2 and enzymatic hydrolysis time 3.6 h.The purple kidney beans peptide had a strong superoxide and hydroxyl radicals scavenging capacity in vitro after enzymatic digestion.When the hydrolysis time was 3 h and 3.5 h,the scavenging ability of hydroxyl radical and superoxide radical reached to a maximum of 28.2％ and 26.9 ％.关键词
紫花芸豆肽/水解/羟自由基清除/超氧自由基清除能力Key words
the purple kidney beans peptide/hydrolysis/superoxide scavenging/hydroxyl radicals scavenging分类
轻工纺织引用本文复制引用
徐清莹,马萍,陆涛,陈岳吉,瞿东杨,韩闯..响应面优化紫花芸豆蛋白水解及多肽抗氧化研究[J].中国食品添加剂,2017,(7):73-79,7.基金项目
黑龙江省大学生创新创业训练计划项目(201610223020). （201610223020）
