响应面优化酶解法制备蒲公英籽蛋白抗氧化肽工艺

以蒲公英籽蛋白质抽提物为原料,采用响应面分析法(RSM)优化酶解蒲公英籽蛋白质制备抗氧化肽工艺。采用碱性蛋白酶酶解制备蒲公英籽抗氧化肽,以酶解产物对DPPH自由基清除力为评价指标,考察酶解p H、底物浓度、酶底比及酶解温度对酶解产物抗氧化活性的影响。在单因素实验的基础上,采用三因素三水平的响应面分析法确定酶解蒲公英籽蛋白质制备抗氧化肽工艺,同时建立酶解工艺的二次项数学模型并验证其可靠性。以酶解时间、酶底比和酶解p H为自变量,研究这3个因素的交互作用及最佳酶解工艺条件并进行验证。研究表明,对酶解蒲公英籽蛋白质制备抗氧化肽工艺的影响因素主次顺序为:p H>酶底比>酶解时间,最佳酶解工艺条件:酶解时间4.90 h,p H8.5和酶底比7.80%。在最佳工艺条件下,酶解产物的DPPH自由基清除率为79.13%。 

Optimization of enzymolysis technology for preparation of antioxidant peptides from dandelion seeds- derived proteins by response surface methodology

The aim of this study was to optimize the hydrolysis technology of preparation of antioxidant peptides from dandelion seeds protein using response surface methodology( RSM). The protein extracted from dandelion seeds was hydrolyzed by alcalase and antioxidant activity of the hydrolysates was evaluated by DPPH radical scavenging activity. Effects of p H,substrate concentration,enzyme / substrate ratio and temperature on DPPH scavenging activity of hydrolysates were evaluated. Based on the results of the single factor experiments,a procedure optimized using the response surface analysis with three factors( p H,enzyme / substrate ratio and hydrolysis time) was conducted in order to obtain the optimal enzymolysis condition. The quadratic term model of the enzymatic preparation technology was established and the reliability was verified.The interaction effects of p H,enzyme / substrate ratio and time were investigated,and the optimal hydrolysis condition was obtained and checked out experimentally.The results indicated that the effect order of the three factors on antioxidant activity of protein hydrolysates was p H > enzyme / substrate ratio > hydrolysis time,and the optimal enzymolysis conditions were time of 4.90 h,p H8.5 and enzyme / substrate ratio of 7.80%. Under the optimal enzymolysis conditions,DPPH radical scavenging rate of the hydrolysates was 79.13%,which indicated that the protein hydrolysates possessed strong antioxidant activity.