摘要
实验利用脱脂核桃粕为原料,在加酶提取核桃抗氧化肽工艺基础上,采用超声辅助技术,研究了超声辅助加酶提取核桃抗氧化肽的最佳提取条件。以对DPPH自由基清除率为考察指标,在单因素实验基础上进行正交实验优化超声辅助加酶提取核桃抗氧化肽工艺。结果表明:加酶超声提取核桃抗氧化肽的最优工艺为:酶解时采用Alcalase2.4L碱性蛋白酶,料液比(核桃粕:缓冲液)1:20,[E]/[S]为13:500、pH9、酶解温度49℃的条件下酶解2h;超声功率150W,超声时间20min,超声温度50℃,在此条件下制备的核桃抗氧化肽对对二苯代苦味肼基自由基(DPPH·)的清除率达65.11%,抗氧化肽产率62.37%。
The optimal prepareation technology of walnut antioxidative peptide was obtained through ultrasound-assisted technique based on enzymolysis technology with defatted walnut meal as raw material. Single-factor experiment and orthogonal experiments were adopted to study extraction of antioxidant peptide, with the removal ability with diphenyl generation bitter hydrazine base free radicals（DPPH.） scavenging rate as index. The results showed that： on the condition of Alcalase 2.4 L protease enzyme, solid to liquid ratio（skim walnut meals to buffer） to 1：20, [E]/[S] to 13：500, enzymolysis temperature 49 ℃, pH9, enzymolysis time 2h, the optimum ultrasound-assisted enzymatic hydrolysis conditions for extraction of antioxidant peptides from walnut protein as follows： ultrasonic power 150 W, ultrasonic time 20 min, ultrasonic temperature 50℃. Under these conditions, the scavenging rate of DPPH radical is up to 65.11%, the rate of antioxidant peptide extraction is 62.37%.
出处
《食品科技》
CAS
北大核心
2012年第3期94-98,共5页
Food Science and Technology
基金
新疆维吾尔自治区科技科技人员服务企业行动项目(2009GJG40043)
关键词
核桃
超声辅助
DPPH清除率
抗氧化肽
walnut
ultrasound-assisted
scavenging rate of DPPH radical
antioxidant peptide
