扁杏仁抗氧化肽的制取工艺研究

研究了扁杏仁抗氧化肽的酶解制备工艺及其体外抗氧化活性。以羟基自由基的清除率和水解度为考察指标,用响应面分析法研究酶用量、底物浓度、温度和p H对扁杏仁抗氧化活性肽酶解工艺的影响。得出优化后的酶解条件为:碱性蛋白酶-风味蛋白酶的复合酶用量6725 U/g（碱性蛋白酶为3645 U/g,风味蛋白酶为2690 U/g）、底物质量分数为3%、温度60℃、p H8.28,在该条件下制备的扁杏仁抗氧化活性肽对羟基自由基的清除率和水解度分别为84.18%和20.87%。 

Study on the preparation and antioxidant activity of antioxidant peptides from apricot kernel

The enzymolysis process and anti- oxidation activity in vitro of antioxidant peptides extracted from apricot kernel were studied in this paper. Taking hydroxyl radical scavenging rate and degree of hydrolysis( DH) as indexes,effect of enzyme dosage,substrate concentration,temperature and p H on the enzymolysis process of apricot kernel antioxidant peptides with response surface analysis were studied. The optimum conditions were adding amount of compound enzyme from alkaline proteinase and flavourzyme 6725 U / g( the dosages of alkaline proteinase and flavourzyme were 3645 U / g and 2690 U / g,respectively),substrate mass fraction 3%,temperature60 ℃,p H8.28.Under these conditions,the scavenging rate and DH were respectively 84.18% and 20.87%.