复合酶水解乳清蛋白制备抗氧化肽的工艺优化

以乳清蛋白为原料,采用酶法水解,分析酶解温度、pH值、底物浓度和酶底比对复合酶水解乳清蛋白的影响,通过单因素试验确定各因素的最适工艺参数,再通过正交试验及验证实验进一步确定乳清蛋白的最佳酶解条件。结果表明:根据单因素试验结果,并综合考虑水解度、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、超氧阴离子自由基清除率和铁离子螯合能力4项指标的正交试验结果,最终确定乳清蛋白的最佳酶解条件为酶解温度60℃、pH 8.5、底物质量浓度2.5 g/100 mL、酶底比3.5％。以上述最佳参数为酶解条件进行验证实验的结果表明,验证实验结果与正交试验结果相符,进一步验证了本研究确定的酶解条件为最佳条件。

Process Optimization for Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Whey Protein Concentration with Protamex

The enzymatic hydrolysis of whey protein concentration for preparing antioxidant peptides was optimized using one-factor-at-a-time and orthogonal array design methods. The independent variables selected were temperature, pH, substrate concentration, and enzyme-to-substrate ratio. The responses were degree of hydrolysis, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radical scavenging capacity, and ion chelating capacity. The optimal hydrolysis conditions were found to be hydrolysis at 60 ℃ and pH 8.5 at a substrate concentration of 2.5 g/100 mL with an enzyme-to-substrate ratio of 3.5％. Furthermore, the optimized values of process parameter were experimentally validated.