双酶法制备豌豆肽及其抗氧化活性

研究豌豆蛋白双酶水解的最佳工艺条件及产物的抗氧化活性。以豌豆蛋白粉为原料,通过单因素试验和正交试验优化出双酶分段水解豌豆蛋白的工艺条件,并初步研究豌豆肽的抗氧化活性。结果表明,双酶法制备豌豆肽的最佳工艺条件为:底物浓度10%,复合蛋白酶加酶量3.0%,pH 9.0,温度55℃,酶解3.5 h;用碱性蛋白酶酶解,加酶量3.0%,pH 9.5,温度50℃,酶解4.0 h。由此酶解得到水解物的水解度为39.61%。水解液蛋白浓度0.125 mg/mL时,其对Fe2+螯合能力为83.22%。试验表明和单酶水解相比,双酶水解工艺可提高豌豆蛋白的水解度和抗氧化活性。

Preparation and Antioxidant Activity of Pea Peptides by Two-Stage Enzymatic Hydrolysis

Focus on the optimization of two-stage enzymatic hydrolysis of pea protein and it’s antioxidant activities.The pea protein powder used as a raw material,the single-factor experiment and orthogonal experiment was used to optimize the process condition of the double-enzyme segmentally hydrolyzed pea protein,and the antioxidant activity of pea peptides was studied.The results showed that the optimum condition for the preparation of pea peptide by two-stage enzymatic hydrolysis method was as follows:under the premise of substrate concentration of 10%,the protamex used for enzymatic hydrolysis for 3.5 h under the condition of enzyme addition 3.0%,pH 9.0 and 55℃,and then alcalase was used for enzymatic hydrolysis for 4.0 h at a concentration of 3.0%,pH 9.5 and 50℃.The hydrolysis degree obtained by enzymatic hydrolysis under the optimum condition was 39.61%.When the hydrolyzate protein concentration was 0.125 mg/mL,and the Fe2+chelation ability was 83.22%,indicating that the double enzymatic hydrolysis process could improve the hydrolysis degree and antioxidant activity of pea protein.