| 李聪1,苏晨灿1，李皓瑜1,2，魏 冰3，张 煜3，史宣明3，陈邦1，申烨华1.响应面法优化长柄扁桃肽的酶解制备工艺[J].中国油脂,2024,49(3):.[LI Cong1, SU Chencan1, LI Haoyu1,2,WEI Bing3, ZHANG Yu3,
SHI Xuanming3,CHEN Bang 1, SHEN Yehua1.Optimization of preparation of Amygdalus pedunculata Pall peptides using response surface methodology[J].China Oils and Fats,2024,49(3):.] |
| 响应面法优化长柄扁桃肽的酶解制备工艺 |
| Optimization of preparation of Amygdalus pedunculata Pall peptides using response surface methodology |
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| DOI： |
| 中文关键词: 长柄扁桃 多肽 酶解 响应面优化 |
| 英文关键词:Amygdalus pedunculata Pall polypeptide enzymatic hydrolysation response surface optimization |
| 基金项目:陕西省科技厅重点产业链项目（2018ZDXM-NY-087）；陕西省秦创原“科学家+工程师”队伍建设项目（2022KXJ-148）；陕西省创新能力支撑计划项目（2021PT-035） |
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| 全文下载次数: 1862 |
| 中文摘要: |
| 为高值化开发长柄扁桃种仁蛋白，以长柄扁桃种仁为原料，脱脂后提取水溶性蛋白，采用蛋白酶对其酶解制备长柄扁桃肽。通过比较5种蛋白酶对长柄扁桃水溶性蛋白水解度及酶解产物抗氧化活性的影响，优选合适的酶解用酶，在此基础上，采用单因素实验和响应面实验优化了长柄扁桃多肽的制备工艺。结果表明：采用碱性蛋白酶酶解可以得到更高的长柄扁桃蛋白水解度（1603%）和酶解产物DPPH自由基清除率（59.49%），更适于长柄扁桃蛋白的酶解；长柄扁桃蛋白的最优酶解工艺条件为酶解温度57 ℃、酶解时间4 h、碱性蛋白酶用量1 192 U/g、pH 8.4，在此条件下长柄扁桃蛋白水解度为18.12%。酶解长柄扁桃蛋白制备多肽可提高长柄扁桃种仁的附加值，同时可为功能性肽产品提供优质原料。 |
| 英文摘要: |
| To develop Amygdalus pedunculata Pall seed protein for high-value, the water soluble protein was extracted from Amygdalus pedunculata Pall seed after defatting, then hydrolyzed by protease to prepare Amygdalus pedunculata Pall peptides. The effects of five proteases on the hydrolysis degree of the water soluble protein of Amygdalus pedunculata Pall seed and antioxidant activity of hydrolysate were studied, and the suitable hydrolytic enzyme was selected. Then the preparation process of Amygdalus pedunculata peptides was optimized by single factor experiment and response surface methodology. The results showed that the alcalase was more suitable for hydrolysis of Amygdalus pedunculata Pall protein with higher hydrolysis degree (16.03%) and DPPH free radical scavenging activity (59.49%). The optimal hydrolysis conditions of Amygdalus pedunculata Pall protein were obtained as follows: enzymatic hydrolysis temperature 57 ℃, enzymatic hydrolysis time 4 h, dosage of alcalase 1 192 U/g, pH 8.4. Under the optimal conditions, the hydrolysis degree of Amygdalus pedunculata Pall protein was 1812%. It is feasible to prepare polypeptides by enzymatic hydrolysis of Amygdalus pedunculata Pall seed protein. It can improve the added value of Amygdalus pedanculata Pall seed, and can provide high-quality raw materials for functional peptide products. |
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