木瓜蛋白酶水解鸡骨泥制备短肽工艺优化

为了探究酶解鸡骨泥制备抗氧化肽的最佳工艺,研究了以木瓜蛋白酶酶解鸡骨泥时各因素对短肽得率的影响,以及制备的抗氧化肽对羟自由基、超氧阴离子自由基和1,1-二苯基-2-三硝基苯肼(DPPH)自由基的清除能力。试验探究了酶解过程中不同底物质量分数、加酶量、反应温度和反应时间对短肽得率的影响。采用响应曲面优化得到了以短肽得率为目标的木瓜蛋白酶酶解鸡骨泥的最优工艺,反应条件为:底物质量分数11.44%,加酶量211.11 mg·g~(-1),反应温度57℃,反应时间3 h,在该条件下酶解液短肽得率预期为59.20%,实测为58.87%±0.51%。采用优化工艺制备的抗氧化肽,在达到32 g·L~(-1)时与维生素C清除羟自由基、超氧阴离子自由基和DPPH自由基的能力相近,说明鸡骨泥肽具有一定的抗氧化活性。

Optimization of enzymatic hydrolysis of chicken bone protein for production of antioxidant peptides by using Papain

In order to explore the optimal process of making antioxidant peptides by hydrolyzing the chicken bone,Papain was used to hydrolyze chicken bone residue,and to investigate the effect of different substrate concentration,enzyme concentration,reaction temperature and reaction time on the yield of oligopeptide of product,and the antioxidant peptides' ability to clear the hydroxyl free radicals,superoxide anion free radicals and DPPH free radicals.Aiming at higher oligopeptide yield,using response surface optimization,the best process of Papain to hydrolyze chicken bone residue has been obtained:The substrate concentration is 11.44％,the enzyme concentration is 211.11 mg · g-1,the reaction temperature is 57 ℃,and the reaction time is 3 h.Under these conditions,the predicted TCA-NSI is 59.20％,and the experiment result is 58.87％ ± 0.51％.The antioxidant peptides,which is made with the optimized process,have similar ability to the VC to clear the hydroxyl free radicals,superoxide anion free radicals and DPPH free radicals at the concentration of 32 g · L-1,indicating that chicken bone peptieles have certain antioxidant activity.