福州大学学报（自然科学版）2017，Vol.45Issue(5)：742-747,6.DOI:10.7631/issn.1000-2243.2017.05.0742
紫苏籽抗氧化肽的制备工艺研究
Study on preparation of antioxidant peptides from Perilla seed
摘要
Abstract
In the present study,the protein is extracted by alkali extraction and acid precipitation from Perilla seed meal,and hydrolyzed by different proteases.The enzymatic hydrolysate by Alcalase have the highest degree of hydrolysis (DH) and DPPH radical-scavenging rates.Based on single factor test,design response surface method,establish mathematical model and determine the best technology.The results showed that all investigated parameters had also a notable effect on DPPH radical-scavenging activity of protein enzymolysis and could be ranked in decreasing order of importance in their effects as follows:protease dosage,time,pH value.The optimum conditions for protein enzymolysis as follow:time 5.00 h,protease dosage 3 000 U · g-1,pH value 9.80,temperature 50 ℃,DPPH radical-scavenging rate 73.64％.The results show that peptides have high antioxidant activity.关键词
紫苏籽/抗氧化肽/酶解/响应面分析法Key words
Perilla seed/antioxidant peptides/enzymolysis/response surface method分类
生物科学引用本文复制引用
胡磊,陈艺宾,王惠敏,孟春,洪晶,叶南慧..紫苏籽抗氧化肽的制备工艺研究[J].福州大学学报（自然科学版）,2017,45(5):742-747,6.基金项目
福建省自然科学基金资助项目(2013J05050) （2013J05050）
福建省教育厅科研资助项目(JA11019,JA12034) （JA11019,JA12034）
福州大学科研启动基金资助项目(022304) （022304）
