| 鸭肉蛋白源抗氧化肽的酶法制备工艺 |
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| 引用本文： | 王璐莎,张首玉,黄明,周光宏.鸭肉蛋白源抗氧化肽的酶法制备工艺[J].食品科学,2015,36(7):90-96. |
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| 作者姓名： | 王璐莎 张首玉 黄明 周光宏 |
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| 作者单位： | 1.南京农业大学食品科技学院，农业部畜产品加工重点实验室，江苏 南京 210095；;
2.河南职业技术学院烹饪食品系，河南 郑州 450046 |
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| 基金项目： | 国家自然科学基金面上项目(31171706);公益性行业(农业)科研专项(201303083-2) |
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| 摘 要： | 以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率为指标,采用响应曲面法(response surface methodology,RSM)优化胃蛋白酶制备鸭肉抗氧化肽的最佳酶解工艺条件。结果表明:以底物质量浓度、酶与底物质量比和酶解时间为自变量,以DPPH自由基清除率为响应值,得到的回归方程拟合度高(R2=0.995 7,R2Adj=0.992 7)。其中酶与底物质量比对DPPH自由基清除率的影响最大,其次是酶解时间,底物质量浓度的影响最小。胃蛋白酶的最优酶解工艺条件为底物质量浓度10.89 g/100 m L、酶与底物质量比0.013%、酶解时间3.54 h,此时DPPH自由基清除率的理论值可达84.23%,通过优化验证实验测得,在最优酶解条件下,DPPH自由基清除率的实际值为(83.57±0.20)%。
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| 关 键 词： | 鸭肉 胃蛋白酶 抗氧化肽 DPPH自由基清除率 响应曲面 |
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis |
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| WANG Lusha;ZHANG Shouyu;HUANG Ming;ZHOU Guanghong.Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis[J].Food Science,2015,36(7):90-96. |
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| Authors: | WANG Lusha;ZHANG Shouyu;HUANG Ming;ZHOU Guanghong |
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| Affiliation: | 1. Key Laboratory of Animal Product Processing, Ministry of Agriculture, College of Food Science and Technology,;
Nanjing Agricultural University, Nanjing 210095, China; 2. Department of Cooking Food, Henan Polytechnic, Zhengzhou 450046, China |
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| Abstract: | Response surface methodology (RSM) was used to develop an optimal pepsin hydrolysis procedure of duck
meat for the production of antioxidant peptides with high DPPH radical scavenging activity. The results showed that the
response surface model indicating the effect of substrate concentration, enzyme-to-substrate ratio and hydrolysis time on
DPPH radical scavenging activity of duck meat hydrolysates was well fitted (R2=0.995 7, R2 Adj=0.992 7). Among three
independent variables, enzyme-to-substrate ratio exerted the greatest effect on DPPH radical scavenging activity, while
substrate concentration had the least impact. Maximum DPPH radical scavenging activity (83.57 ± 0.20)% was observed for
the hydrolysate obtained after 3.54 h of hydrolysis at a substrate concentration of 10.89 g/100 mL and an enzyme to substrate
ratio of 0.013%, which was close to the predicted value (84.23%) obtained from RSM at a 95% confidence interval. |
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| Keywords: | duck meat pepsin antioxidant peptides DPPH radical scavenging activity response surface methodology (RSM) |
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