| 响应面法优化杏仁蛋白酶解工艺及其抗氧化活性研究 |
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| 引用本文： | 劳斐,孔令明,李芳,宗玉霞,杨海燕. 响应面法优化杏仁蛋白酶解工艺及其抗氧化活性研究[J]. 中国食物与营养, 2012, 18(3): 54-59 |
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| 作者姓名： | 劳斐 孔令明 李芳 宗玉霞 杨海燕 |
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| 作者单位： | 1. 新疆农业大学食品科学学院,鸟鲁木齐,830052
2. 新疆轻工职业技术学院,乌鲁木齐,830021 |
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| 摘 要： | 研究了杏仁蛋白的酶解工艺及其抗氧化活性。在单因素试验基础上，通过Box－Behnken中心组合设计优化酶解条件，确定出最佳酶解条件为pH14．72、温度54℃、底物浓度2．8％、酶底比1．2％，在此最优条件下水解度（DH）为27．12％。杏仁蛋白酶解液对DPPH·自由基的清除能力最强，其次为0：一‘自由基，最弱的为·OH自由基，清除率分别为85．92％、73．97％和65．92％．
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| 关 键 词： | 杏仁蛋白 酶解 抗氧化活性 |
Study on Optimization of Enzymatic Hydrolysis Process of Almond Protein by Response Surface Method and Its Antioxidant Activity |
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| LAO Fei,KONG Ling-ming,LI Fang,ZONG Yu-xia,YANG Hai-yan. Study on Optimization of Enzymatic Hydrolysis Process of Almond Protein by Response Surface Method and Its Antioxidant Activity[J]. Food and Nutrition in China, 2012, 18(3): 54-59 |
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| Authors: | LAO Fei KONG Ling-ming LI Fang ZONG Yu-xia YANG Hai-yan |
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| Affiliation: | 1 College of Food Science, Xinjiang Agricultural University, Urumqi 830052, China ; 2 Xinjiang Institute of Light Industry Technology, Urumqi 830021, China) |
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| Abstract: | Enzymatic hydrolysis process and its antioxidant activity of the almiond protein were studied. On the basis of single factor, through the Box-Behnken center combination design, enzyme solution conditions were optimized. Results showed that the best hydrolysis con- ditions were pH 14. 72, temperature 54℃, substrate concentration 2. 8% , and enzyme-substrate ratio 1.2%. Under these conditions, the degree of hydrolysis （DH） was 27.12%. The scavenging of almond protein hydrolysates on DPPH . free radical was the strongest, followed by O^[-]2 free radicals, the weakest was the .OH free radical, and clearance rates were 85.92% . 73.97% and 65.92% resDectivlv. |
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| Keywords: | almond protein enzymatic hydrolysis antioxidant activity |
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