亚麻籽粕抗氧化肽制备工艺的响应面法优化

以亚麻籽粕蛋白为原料,酶解制备抗氧化肽。以DPPH自由基清除率为实验指标,通过单因素实验,筛选最佳蛋白酶并考察底物浓度、酶添加量、温度、pH及时间等对酶解物抗氧化能力的影响。在单因素实验基础上,采用响应曲面法进行酶解工艺条件的优化。结果表明:采用胰蛋白酶作为最适酶,酶解的最佳工艺条件为:底物浓度2%,温度37 ℃,酶解时间3.00 h,加酶量为4000 U/g,pH8.5,在该条件下,1 mg/mL酶解产物的DPPH自由基清除率及超氧阴离子自由基清除率分别为(63.64%±0.023%)和(19.98%±0.098%),0.5 mg/mL酶解产物的ABTS自由请清除率为(88.11%±0.059%)。说明亚麻籽粕抗氧化肽具有良好的抗氧化活性。

Optimization of preparation of antioxidant peptides from flaxseed meal by response surface methodology

Defatted flax seed protein was used as raw material to produce antioxidant peptides. The optimal protease and the effects of substrate concentration,dosage of enzyme,temperature,pH and enzymolysis time on DPPH radical scavenging activity were evaluated by single factor experiment. The response surface methodology was used to optimize the enzymatic hydrolysis process based on the results of single factor experiment. The results showed that trypsin had the best effect,and the optimal enzymolysis conditions were substrate concentration of 2%,temperature of 37℃,enzymolysis time of 3.00 h,dosage of enzyme of 4000 U/g,and pH8.50. Under the optimal enzymolysis conditions,the scavenging rate of DPPH radical and superoxide anion radical scavenging rate of the hydrolysates(1 mg/mL)was(63.64%±0.023%)and(19.98%±0.098%),respectively. The ABTS free rate of the hydrolysates(0.5 mg/mL)was(88.11%±0.059%). The results showed that antioxidant peptides from flaxseed meal exhibited good antioxidant activity.