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投稿时间：2021-09-07
投稿时间：2021-09-07
中文摘要: 为更好利用红豆蛋白资源，研究酶解制备红豆多肽的工艺方法，该试验以红豆蛋白为原料，选取碱性蛋白酶、木瓜蛋白酶、胃蛋白酶、中性蛋白酶、胰蛋白酶共5种蛋白酶进行水解，以蛋白水解度为指标筛选出作用较佳的复合酶。在单因素试验的基础上，利用正交试验优化红豆蛋白多肽的制备工艺，以DPPH自由基、·OH、O2-·、ABTS+自由基清除率为测定指标，评价红豆蛋白的抗氧化活性。结果表明：5种蛋白酶中，碱性蛋白酶和木瓜蛋白酶复合水解制备红豆多肽效果较佳，经过工艺优化后最佳水解工艺为酶活比6∶4，反应pH值7.5，反应温度52℃，底物浓度5%，加酶量800 U/g，反应时间5 h，且抗氧化活性测定结果表明红豆多肽具有一定的抗氧化活性。
Abstract:To optimize the use of red bean protein resources and preparation of red bean peptides via enzymatic hydrolysis，red bean protein was used as the raw material with the following five proteases：alkaline protease，papain，pepsin，neutral protease and trypsin.Using the degree of proteolysis as an indicator，compound enzymes with better extraction effects were screened using single factor evaluation，while the optimized peptide preparation was determined using an orthogonal design.The free radical scavenging ability of DPPH·，·OH，O2-· and ABTS+· was used as measurement indicators to evaluate the antioxidant activity of the protein.The results showed that among the five proteases，the alkaline protease and papain had the best effect on the preparation of red bean peptides.The optimal hydrolysis process was as follows：enzyme activity ratio of 6 ∶4，reaction pH of 7.5，reaction temperature of 52℃，substrate concentration of 5% with 800 U/g of enzyme added，and reaction time of 5 h.The red bean peptide extracted also showed some antioxidant activity.
文章编号：202309021 中图分类号： 文献标志码：
基金项目:许昌职业技术学院2020年校级精品在线开放课程“营养配餐设计”项目
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