| 龚炜翔，王增丽，张孟丹，董文明，王雪峰.响应面优化超声辅助酶法制备核桃
降尿酸肽的工艺研究[J].中国油脂,2026,52(3):.[GONG Weixiang, WANG Zengli, ZHANG Mengdan,
DONG Wenming, WANG Xuefeng.Response surface optimization of ultrasound-assisted enzymatic preparation of walnut uric acid-lowering peptides[J].China Oils and Fats,2026,52(3):.] |
| 响应面优化超声辅助酶法制备核桃
降尿酸肽的工艺研究 |
| Response surface optimization of ultrasound-assisted enzymatic preparation of walnut uric acid-lowering peptides |
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投稿时间：2025-01-16 修订日期：2025-10-23 录用日期：2025-04-07
出版日期：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250031 |
| 中文关键词: 核桃粕 降尿酸肽 酶解法 响应面法 |
| 英文关键词:walnut meal uric acid-lowering peptides enzymatic hydrolysis response surface methodology |
| 基金项目:国家自然科学基金地区科学基金项目（32360562）； 云南省科学技术协会2022—2024年度青年科技人才托举工程项目 |
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| 中文摘要: |
| 旨在提高核桃加工副产物利用率，以核桃粕为原料提取核桃蛋白，并采用超声辅助酶法制备核桃降尿酸肽。以水解度和黄嘌呤氧化酶(Xanthine oxidase,XO)抑制率为指标，通过单因素试验和响应面法优化核桃降尿酸肽的制备工艺条件，并进一步研究其超滤组分的XO抑制率。结果表明：核桃降尿酸肽的最佳制备工艺条件为料液比1∶ 26、碱性蛋白酶添加量4.2%、超声时间21 min、超声功率105 W，在此条件下制备的核桃降尿酸肽的XO抑制率为（48.50±1.10）%；在最佳工艺条件下制备的核桃降尿酸肽的3个超滤组分中，分子质量小于3 kDa组分的XO抑制率最高，达到了（50.20±0.63）%。综上，核桃粕的蛋白酶解物具有降尿酸活性，具有开发核桃降尿酸肽的潜力。 |
| 英文摘要: |
| In order to improve the utilization rate of walnut processing by-products, walnut meal was used as raw material to extract protein, and ultrasound-assisted enzymatic hydrolysis was employed to prepare walnut uric acid-lowering peptides. The degree of hydrolysis and xanthine oxidase (XO) inhibition rate were used as indicators, the preparation conditions of uric acid-lowering peptides were optimized through single factor experiments and response surface methodology, and the XO inhibition rates of its ultrafiltration fractions were further researched. The results showed that the optimal preparation conditions for walnut uric acid-lowering peptides were as follows: solid-liquid ratio 1∶ 26, alkaline protease dosage 4.2%, ultrasonic time 21 min, and ultrasonic power 105 W. Under these conditions, the walnut peptides exhibited an XO inhibition rate of (48.50±1.10)%. Among the three ultrafiltration fractions of walnut uric acid-lowering peptides prepared under the optimal conditions, the fraction with molecular weight less than 3 kDa showed the highest XO inhibition rate, reaching (50.20±0.63)%. In conclusion, the proteolytic hydrolysates from walnut meal demonstrate uric acid-lowering activity and show potential for developing walnut uric acid-lowering peptides. |
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