响应面法优化坛紫菜抗氧化肽酶法制备工艺

以坛紫菜为原料,通过酸性蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶和纤维素酶酶解制备活性肽,以DPPH自由基清除率和多肽得率为评价指标,研究坛紫菜水解肽的抗氧化能力。结果表明:5种酶的酶解产物都具有抗氧化能力,中性蛋白酶酶解产物DPPH自由基清除率最高,选择它为最佳工具酶。通过单因素和响应面试验优化酶解工艺,得到最佳酶解工艺:酶解时间3.6 h、酶解温度47℃、酶用量16362 U/g、底物浓度3.0%、pH7.0。此条件下制备得到的水解肽具有较强抗氧化能力,DPPH自由基清除率可达(91.83±0.81)%。

Preparation of Antioxidant Peptides from Porphyra haitanensis via Response Surface Optimization

With low valued porphyra haitanensis as the raw materials,active peptides were prepared via enzymolysis of acid protease,neutral protease,alkaline protease and cellulase.The antioxidant ability of hydrolysated peptides in porphyra haitanensis was explored by using DPPH free radical scavenging rate and peptide yield as the assessment indexes.The results suggested that the enzymatic hydrolysate of these five enzymes all possessed antioxidant ability.The DPPH free radical scavenging rate of neutral protease was the highest,which was taken as the optimum tool enzyme.The optimum enzymolysis technology was obtained by optimizing the enzymolysis technology via single factor and response surface test:enzymolysis duration 3.6 h,enzymolysis temperature 47℃,dosage of enzyme 16362 U/g,base concentration 3.0%and pH 7.0.The hydrolysated peptides prepared under these conditions had a stronger antioxidant ability and the DPPH free radical scavenging rate could reach(91.83±0.81)%.