食品工业科技2018，Vol.39Issue(4)：117-122,136,7.DOI:10.13386/j.issn1002-0306.2018.04.023
响应面法优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺
Optimization of preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction by response surface methodology
摘要
Abstract
In order to optimize the preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction,cold pressed peanut protein powder was used as raw material,the α-glucosidase inhibitory rate of α-glucosidase inhibitory activity peptide complexes obtained from enzymatic hydrolysis reaction was used as the index.On the basis of single factor experiment,the process was optimized by response surface methodology and Box-Benhnken design.The results showed that the optimum technological conditions were substrate concentration of 9.77％,enzyme dosage of 0.94％,temperature of 59 ℃,time of 10 min,pH value of 9.0,microwave power of 1000 W.The model predictive inhibitory rate under this process condition was 84.80％.And the inhibitory rate of verification experiment was 90.21％ ± 0.93％.The difference between the two values was 6.38％.The results provide a theoretical basis for studying the isolation,purification and application of peanut α-glucosidase inhibitory activity peptide.关键词
α-葡萄糖苷酶抑制活性肽/响应面优化/微波辅助酶解/α-葡萄糖苷酶抑制率Key words
α-glucosidase inhibitory activity peptide/response surface methodology optimization/microwave assisted enzymatic hydrolysis reaction/α-glucosidase inhibitory rate分类
轻工纺织引用本文复制引用
于丽娜,孙杰,杜德红,张初署,毕洁,王明清,江晨,杨庆利,彭娅萍,杨珍..响应面法优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺[J].食品工业科技,2018,39(4):117-122,136,7.基金项目
山东省自然科学基金(ZR2016CM43,ZR2016YL021) （ZR2016CM43,ZR2016YL021）
山东省重点研发计划(2015GGX108006) （2015GGX108006）
山东省农科院重大科技成果培育计划(2016CGPY10) （2016CGPY10）
山东省农业科学院青年科研基金(2016CGPY10) （2016CGPY10）
山东省农业科学院农业科技创新工程(CXGC2016B17). （CXGC2016B17）
