摘要
在测量猪皮明胶蛋白质含量和氨基酸组成的基础上,采用不同酶水解,根据水解产物对DPPH.自由基的清除率,筛选最适的蛋白酶。进一步在单因素试验基础上采用响应面法对筛选的酶进行水解工艺优化,得到最佳工艺为:酶解温度50.05℃,酶解时间4.2 h,pH 6.16,酶料比0.04,料液比0.043。在此条件下,水解物对DPPH.的理论清除率为89.1%,实验值为87.4%。
On the basis of measuring the pig gelatin protein content and amino acid composition, the different protease used to hydrolyze. DPPH radical scavenging rate is a filtering factor. Next, we used enzyme to hydrolyze pigskin gelatin. The hydrolysis conditions were optimized by response surface methodology on the basis of single factor experiments, and the optimized conditions were as follows： hydrolysis temperature 50.05 ℃, pH 6.16, enzyme concentration 0.04 （W/W） and substrate concentration 0.043 （W/V）. Under this condition, the DPPH- scavenging rate of the hydrolyzate was up to 89.1%. The experimental result was 87.4 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第1期58-61,共4页
Food Research and Development
关键词
明胶
酶解
抗氧化多肽
响应面法
DPPH
自由基
pigskin gelatin
enzymatic hydrolysis
antioxidant peptide
response surface methodology
DPPH free radicals
