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酶法水解滑菇蛋白制备抗氧化肽的工艺优化

钱磊 张志军 周永斌 刘连强 翟宏伟 刘建华

食品工业科技2017,Vol.38Issue(20):72-76,5.
食品工业科技2017,Vol.38Issue(20):72-76,5.DOI:10.13386/j.issn1002-0306.2017.20.014

酶法水解滑菇蛋白制备抗氧化肽的工艺优化

Optimization of technology for preparation of antioxidant peptides from Pholiota nameko protein by enzymatic hydrolysis

钱磊 1张志军 1周永斌 1刘连强 1翟宏伟 1刘建华1

作者信息

  • 1. 天津市林业果树研究所,天津300384
  • 折叠

摘要

Abstract

In this paper the process conditions of enzymatic hydrolysis to produce the antioxidant peptides from Pholiota nameko protein were studied.Degree of hydrolysis and the hydroxyl radical scavenging rate of hydrolysates were determined to evaluate the antioxidant capacity.According to the hydroxyl radical scavenging activity of hydrolysates,the optimal protease was screened from five kinds of proteases including alcalase,neutral protease,flavor protease,papain and trypsin.The effects of hydrolysis time,substrate concentration and enzyme concentration on the antioxidant activity of the hydrolysates were analyzed with single factor test and the orthogonal test L9 (43) was used to optimize the factors affecting hydrolysis.The results showed that the activity of alcalase was higher than that of other four kinds of proteases,which could make protein fully hydrolyzed,and the importance of the three factors affecting the hydroxyl radical scavenging activity of antioxidant peptides was in the order of substrate concentration,enzyme concentration and hydrolysis time.The optimized process parameters of alcalase hydrolysis were as follows:substrate concentration 3.0%,enzyme concentration 3500 U/g,pH9.0,temperature 55 ℃C,hydrolysis time 3.5 h.Under this condition,the highest hydroxyl radical scavenging rate of the hydrolysate was 82.7% while the degree of hydrolysis was 23.1%.The process technology for preparation of antioxidant peptides from Pholiota nameko protein by alcalase hydrolysis was feasible,and provided technical reference for the development of high value-added products.

关键词

滑菇/抗氧化肽/碱性蛋白酶/水解/工艺优化

Key words

Pholiota nameko/antioxidant peptides/alcalase/hydrolysis/process optimization

分类

轻工纺织

引用本文复制引用

钱磊,张志军,周永斌,刘连强,翟宏伟,刘建华..酶法水解滑菇蛋白制备抗氧化肽的工艺优化[J].食品工业科技,2017,38(20):72-76,5.

基金项目

天津市农业科学院院长基金(16009) (16009)

天津市林业果树研究所所长基金(SZJJ2016005) (SZJJ2016005)

天津市科技重大专项与工程计划项目(15ZXBFNC00250). (15ZXBFNC00250)

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

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