酶解扁杏仁粕制备抗氧化肽工艺

基金项目:

科技部农业科技成果转化资金项目(2011CB236000017)；

详细信息

Technology for production of antioxidant peptides from apricot kernel meal by enzymolysis

摘要: 为优化酶解扁杏仁粕制备抗氧化肽的工艺条件,采用响应面分析法,研究了加酶、底物浓度、温度和p H对酶解扁杏仁粕的影响。以还原力为响应值,优化参数加酶量6725U/g,底物浓度3%、温度60℃和p H8.28。酶解液的还原力为0.743,与模型预测具有较好的拟合性。此工艺制备的扁杏仁抗氧化肽具有较强的体外抗氧化性,且其含有较高的抗氧化氨基酸。
- 杏仁粕 /
- 抗氧化肽 /
- 氨基酸
Abstract: In order to optimize enzymolysis conditions for production of antioxidant peptides from apricot kernel meal,the effect of operating conditions,such as enzyme dosage,substrate concentration,temperature and p H value,were analyzed by response surface methodology. Reducing power was chosen as the response value and optimum conditions were as follows: enzyme dosage 6725 U/g,substrate concentration 3%,temperature 60℃ and p H8.28.Under such conditions,reducing power of enzymatic hydrolysates was 0.743,which was well matched with the predicted yield.Apricot kernel meal antioxidant peptide prepared with these enzymatic hydrolysis technological parameters presented strong antioxidant activity and it contained higher antioxidant amino acids.
- apricot kernel meal /
- antioxidant peptide /
- amino acids