摘要
采用超声辅助酶解法制备红豆多肽,并对其抗氧化性进行研究。在单因素实验基础上,采用响应面分析法对超声辅助酶解制备红豆多肽工艺进行优化,确定最优超声辅助酶解工艺为:碱性蛋白酶添加量3.5%,超声功率346 W,反应温度60℃,反应时间92 min,反应p H8.4。在最优工艺条件下,红豆多肽得率为85.84%。体系的抗氧化能力随着多肽浓度的增加而增强,当多肽达到一定浓度后,多肽浓度不再是抗氧化能力的主要影响因素。
Preparation of red bean peptides by ultrasonic- assisted enzymatic hydrolysis and antioxidant activity were researched.On the basis of single factor experiment,hydrolysis process of preparing red bean peptides with ultrasonic assist were determined by response surface methodology. The optimal hydrolysis parameters were as follows： adding amount of Alcalase was 3.5%,ultrasonic power was 346 W,reaction temperature was 60 ℃,reaction time was 92 min and reaction p H was 8.4.Under the optimal process conditions,yield of red bean peptides was 85.84%. Antioxidant capacity was enhanced with the increase of peptides concentration. When peptides reached a certain concentration,peptides concentration was no longer the main influence factors of antioxidant capacity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第1期232-237,共6页
Science and Technology of Food Industry
基金
高等学校博士生学科点专项科研基金博导类资助课题(20132325110013)
农业部岗位科学家(CARS-04-PS25)
关键词
超声波
酶解
红豆多肽
抗氧化性
ultrasound
enzymatic hydrolysis
red bean peptides
antioxidant activity
