响应曲面法优化鸭肫酶解制备抗氧化肽工艺

Wei SU,Qi QI,Fei WEN,Su-ting TANG,Ying-chun MU,Shu-yi QIU

Science and Technology of Food Industry（2017）

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Abstract

在单因素实验基础上应用响应面法对鸭肫抗氧化肽制备工艺进行优化.在前期筛选酶解鸭肫的最佳蛋白实验中得到木瓜蛋白酶为酶解鸭肫蛋白的最佳作用酶,优化的鸭肫抗氧化肽最佳工艺条件为:酶解时间4.0 h、加酶量0.5％、酶解温度55℃、料液比1∶3 g/mL.在此条件下,酶解鸭肫蛋白的水解度可达28.30％,DPPH·清除率为75.10％.结果表明该鸭肫抗氧化肽工艺制备可行,鸭肫蛋白水解度与DPPH自由基清除能力之间不存在相关性.

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