超声辅助复合酶法制备核桃抗氧化肽工艺研究

摘要

Walnut antioxidant peptides was prepared by ultrasound-assisted complex enzymes method. The optimum ultrasound-assisted enzymolysis conditions were as follows: addition amount of composite enzymes was 3%, enzymolysis temperature was 50 ℃, enzymolysis pH was 7.5, enzymolysis time was 70 min, ultrasonic power was 150 W. The mass ratio of complex enzymes was 1.42:1:2.66, which was determined by mixture experiments. DPPH free radical scavenging rate of walnut polypeptide prepared under the optimal process conditions was 84.94%. The antioxidant ability of walnut polypeptide was lower than that of vitamin C, but close to that of vitamin E.%采用超声辅助复合酶法制备核桃抗氧化肽,超声辅助酶解最佳工艺为复合酶添加量3%,酶解温度50 ℃,酶解pH 7.5,酶解时间70 min,超声功率150 W.利用混料设计对复合酶配比进行优化,确定复合酶质量比为1.42:1:2.66.在最优工艺条件下制备的核桃多肽DPPH自由基清除率为84.94%,其抗氧化能力低于维生素C,与维生素E接近.