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投稿时间：2021-09-06
投稿时间：2021-09-06
中文摘要: 以发芽鹰嘴豆蛋白为原料制备发芽鹰嘴豆多肽，通过单因素和响应面试验，优化酶解发芽鹰嘴豆蛋白制备发芽鹰嘴豆多肽的最佳工艺、发芽鹰嘴豆多肽复合饮料的配方并分析发芽鹰嘴豆多肽/沙棘复合饮料的抗氧化活性。结果表明，酶解发芽鹰嘴豆蛋白制备发芽鹰嘴豆多肽的最佳工艺条件为底物浓度1%，加酶量12 000 U/g，酶解时间1.5 h。响应面法优化分析该饮料的最佳配方参数为可溶性固形物含量9.0%，多肽添加量25.0%，沙棘浓缩汁添加量2.0%，饮料对DPPH自由基和羟基自由基的清除率分别为95.31%、94.53%。
Abstract:Germinated Cicer arietinum L.polypeptide was prepared from germinated C.arietinum L.protein.Through single factor and response surface tesst，the process of enzymatic hydrolysis of germinated C.arietinum L.protein to prepare germinated C.arietinum L.polypeptide and the formula of germinated C.arietinum L.polypeptide/sea-buckthorn compound beverage were optimized，and the antioxidant activity of germinated C.arietinum L.polypeptide/sea-buckthorn compound beverage was analyzed.The results showed that the optimum conditions for enzymatic hydrolysis of germinated C.arietinum L.protein to prepare germinated C.arietinum L.polypeptide were 1%of substrate concentration，12 000 U/g of enzyme dosage，and enzymatic hydrolysis for 1.5 h.According to the response surface optimization test，the optimum formula parameters of the beverage were 9.0%of soluble solids，25.0%of polypeptide，and 2.0%of sea-buckthorn concentrated juice.The scavenging rates of 1，1-diphenyl-2-picrylhydrazyl（DPPH）radical and hydroxyl radical were 95.31%and 94.53%，respectively.
文章编号：202224023 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LIANG Xue-rong，LU Zhen-kang，MAO Xiao-ying*，WU Qing-zhi，ZHANG Jian | School of Food Science and Technology，Shihezi University，Shihezi 832000，Xinjiang，China |
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