| 影响单酶法制备核桃多肽的因素研究 |
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| 引用本文： | 王纪辉,耿阳阳,侯 娜,胡伯凯,何佳丽,梁 美. 影响单酶法制备核桃多肽的因素研究[J]. 中国酿造, 2017, 36(12): 68. DOI: 10.11882/j.issn.0254-5071.2017.12.014 |
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| 作者姓名： | 王纪辉 耿阳阳 侯 娜 胡伯凯 何佳丽 梁 美 |
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| 作者单位： | （1.贵州省林业科学研究院，贵州 贵阳 550005；2.贵州省核桃研究所，贵州 贵阳 550005） |
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| 基金项目： | 贵州省林业厅青年基金（黔林科合J[2015]13号）；贵州省核桃研发团队服务企业行动计划（黔科合服企[2015]4010号） |
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| 摘 要： | 为寻求核桃多肽的最佳制备方法，以酶法水解核桃蛋白为基础，通过单因素和正交试验对核桃多肽制备工艺进行优化。结果表明，在酶解时间3 h、酶解温度38 ℃、pH 6.8、酶添加量4%、底物浓度为2.4%时，核桃多肽的抗氧化活性最佳，此时DPPH清除率可达92.35%。
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| 关 键 词： | 核桃 多肽 酶解 制备 工艺 |
Factors affecting the preparation of walnut polypeptide by single enzyme method |
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| WANG Jihui,GENG Yangyang,HOU Na,HU Bokai,HE Jiali,LIANG Mei. Factors affecting the preparation of walnut polypeptide by single enzyme method[J]. China Brewing, 2017, 36(12): 68. DOI: 10.11882/j.issn.0254-5071.2017.12.014 |
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| Authors: | WANG Jihui GENG Yangyang HOU Na HU Bokai HE Jiali LIANG Mei |
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| Affiliation: | (1.Guizhou Academy of Forestry, Guiyang 550005, China; 2.Guizhou Institute of Walnut, Guiyang 550005, China) |
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| Abstract: | In order to seek the optimum preparation method of walnut polypeptide, on the basis of enzymatic hydrolysis of walnut protein, the walnut polypeptide preparation process was optimized by single factor and orthogonal experiments. The results showed that the walnut polypeptide had the optimum antioxidant activity, with DPPH scavenging rate of 92.35% with the conditions of hydrolysis time 3 h, temperature 38 ℃, pH 6.8, enzyme addition 4%, and substrate concentration 2.4%. |
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| Keywords: | walnut polypeptide enzymolysis preparation technology |
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