亚麻籽粕抗氧化肽制备工艺的响应面法优化
|
摘要
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、p H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,p H8.5,在该条件下,1 mg/m L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/m L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。
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,p H 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 p H8.50.Under the optimal enzymolysis conditions,the scavenging rate of DPPH radical and superoxide anion radical scavenging rate of the hydrolysates( 1 mg/m L) was( 63.64% ± 0.023%) and( 19.98% ± 0.098%),respectively. The ABTS free rate of the hydrolysates( 0.5 mg/m L) was( 88.11% ± 0.059%). The results showed that antioxidant peptides from flaxseed meal exhibited good antioxidant activity.
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,p H 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 p H8.50.Under the optimal enzymolysis conditions,the scavenging rate of DPPH radical and superoxide anion radical scavenging rate of the hydrolysates( 1 mg/m L) was( 63.64% ± 0.023%) and( 19.98% ± 0.098%),respectively. The ABTS free rate of the hydrolysates( 0.5 mg/m L) was( 88.11% ± 0.059%). The results showed that antioxidant peptides from flaxseed meal exhibited good antioxidant activity.
引文
[1]Rabetafika H M,Van Remoortel V,Danthine S,et al.Flaxseed proteins:Food uses and health benefits[J].Food Sci Technol,2011,46,221-228.
[2]ToureéA,Xueming X.Flaxseed lignans:Source,biosynthesis,metabolism,antioxidant activity,Bio-active components,and health benefits[J].Compr Rev Food Sci,2010,9,261-269.
[3]Be Miller,James N,Roy L,et al.Industrial gums:polysaccharides and their derivatives[M].Academic Press,1993,234-237.
[4]徐江波,肖江,陈元涛,等.响应曲面法优化亚麻籽蛋白提取工艺[J].食品研究与开发,2014,35(20):36-41.
[5]张美莉,候文娟,杨立风.植物蛋白源生物活性肽的研究进展[J].中国食物与营养,2011(11):33-36.
[6]Xie Z J,Huang J R,Xux,et al.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate[J].Food Chem,2008,111:370-376.
[7]Hong J,Chen T T,Hu P,et al.Purification and characterization of an antioxidant peptide(GSQ)from Chinese leek(Allium tuberosum Rottler)seeds[J].Journal of Functional Foods,2014,10:144-153.
[8]Sharma O P,Bhat T K.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205.
[9]Yazdi M M,Asoodeh A,Chamani J K.A novel antioxidant and anti-microbial peptide from hen egg white lysozyme hydrolysates[J].Journal of Functional Foods,2012,4(1):278-286.
[10]Siswoyo T A,Mardiana E,Lee K O,et al.Isolation and Characterization of Antioxidant Protein Fractions from Melinjo(Gnetumgnemon)Seeds[J].Journal of Agricultural and Food Chemistry,2011,59(10):5648-5656.
[11]吴悦.酵母来源酪氨酸酶抑制多肽的制备及其活性研究[D].无锡:江南大学,2014.
[12]李清华,李君,胡耀丹,等.特种油料蛋白的功能特性及研究进展[J].食品研究与开发,2013,34(18):116-119.
[13]唐蔚,宁奇,孙培东.南瓜籽抗氧化肽的制备及分离纯化[J].油料蛋白,2016,41(2):20-24.
[14]沈浥.乳清蛋白抗氧化肽的制备[D].无锡:江南大学,2009.
[15]厉望,靳挺,武玉学.带鱼蛋白酶解条件优化及酶解物抗氧化性能[J].食品科学,2013,34(9):234-239.
[16]张扬,胡磊,汪少芸,等.响应面优化酶解法制备蒲公英籽蛋白抗氧化肽工艺[J].食品工业科技,2016,37(5):260-262.
[17]Rodríguez-González V M,Femenia A,Minjares-FuenteR,et al.Functional properties of pasteurized samples of Aloe barbadensis Miller:Optimization using response surface methodology[J].Food Science and Technology,2012,47:225-232.
[2]ToureéA,Xueming X.Flaxseed lignans:Source,biosynthesis,metabolism,antioxidant activity,Bio-active components,and health benefits[J].Compr Rev Food Sci,2010,9,261-269.
[3]Be Miller,James N,Roy L,et al.Industrial gums:polysaccharides and their derivatives[M].Academic Press,1993,234-237.
[4]徐江波,肖江,陈元涛,等.响应曲面法优化亚麻籽蛋白提取工艺[J].食品研究与开发,2014,35(20):36-41.
[5]张美莉,候文娟,杨立风.植物蛋白源生物活性肽的研究进展[J].中国食物与营养,2011(11):33-36.
[6]Xie Z J,Huang J R,Xux,et al.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate[J].Food Chem,2008,111:370-376.
[7]Hong J,Chen T T,Hu P,et al.Purification and characterization of an antioxidant peptide(GSQ)from Chinese leek(Allium tuberosum Rottler)seeds[J].Journal of Functional Foods,2014,10:144-153.
[8]Sharma O P,Bhat T K.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205.
[9]Yazdi M M,Asoodeh A,Chamani J K.A novel antioxidant and anti-microbial peptide from hen egg white lysozyme hydrolysates[J].Journal of Functional Foods,2012,4(1):278-286.
[10]Siswoyo T A,Mardiana E,Lee K O,et al.Isolation and Characterization of Antioxidant Protein Fractions from Melinjo(Gnetumgnemon)Seeds[J].Journal of Agricultural and Food Chemistry,2011,59(10):5648-5656.
[11]吴悦.酵母来源酪氨酸酶抑制多肽的制备及其活性研究[D].无锡:江南大学,2014.
[12]李清华,李君,胡耀丹,等.特种油料蛋白的功能特性及研究进展[J].食品研究与开发,2013,34(18):116-119.
[13]唐蔚,宁奇,孙培东.南瓜籽抗氧化肽的制备及分离纯化[J].油料蛋白,2016,41(2):20-24.
[14]沈浥.乳清蛋白抗氧化肽的制备[D].无锡:江南大学,2009.
[15]厉望,靳挺,武玉学.带鱼蛋白酶解条件优化及酶解物抗氧化性能[J].食品科学,2013,34(9):234-239.
[16]张扬,胡磊,汪少芸,等.响应面优化酶解法制备蒲公英籽蛋白抗氧化肽工艺[J].食品工业科技,2016,37(5):260-262.
[17]Rodríguez-González V M,Femenia A,Minjares-FuenteR,et al.Functional properties of pasteurized samples of Aloe barbadensis Miller:Optimization using response surface methodology[J].Food Science and Technology,2012,47:225-232.