响应面法优化受精蛋蛋清制备抗氧化肽酶解工艺

以酶解产物的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-（2,4,6-trinitrophenyl）hydrazyl，DPPH）自由基清除率为指标，在单因素试验的基础上，选择酶解温度、pH值、底物质量浓度、加酶量4 个因素，通过Box-Behnken试验设计和响应面分析法优化酶解受精蛋蛋清制备抗氧化肽的最佳工艺条件。结果表明：在酶解温度46 ℃、pH 9.1、底物质量浓度4.28 g/100 mL、加酶量21 000 U/g条件下，所得酶解产物的DPPH自由基清除率活性最强，达到84.97%。碱性蛋白酶酶解得到的产物具有较强的抗氧化活性，优化工艺条件与理论预测拟合度高。

Optimization of Enzymatic Preparation of Antioxidant Peptides from Fertilized Egg White by Response Surface Methodology

This paper reports on the optimization of preparation conditions for antioxidant peptides by hydrolyzing fertilizedegg white with alkaline protease. One-factor-at-a-time method was used to explore the effect of hydrolysis temperature,pH, substrate concentration and enzyme amount on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activityof hydrolysates. Subsequently, the response surface analysis based on Box-Behnken design was employed to optimize thehydrolysis conditions. The results showed that hydrolysates showing the highest DPPH scavenging rate of 84.97% wereproduced from hydrolysis of fertilized egg white at a substrate concentration of 4.28 g/100 mL at 46 ℃ and pH 9.1 withan enzyme amount of 21 000 U/g. In conclusion, peptides with high antioxidant activity can be prepared by hydrolyzingfertilized eggs with alkaline protease and the optimized conditions allow accurate theoretical prediction.