酶法制备富硒糙米抗氧化肽的研究

摘要

采用酶法制备富硒糙米抗氧化肽,研究了酶种类、酶解时间、酶解温度、底物浓度、pH和加酶量对酶解产物抗氧化活性的影响.结果表明,碱性蛋白酶较适宜制备富硒糙米抗氧化肽.在单因素的基础上,以总抗氧化能力为指标,采用响应面法优化了富硒糙米抗氧化肽的最佳制备工艺,其条件为:底物浓度3％,pH 8.0,酶解时间2.0 h,温度50℃,加酶量7 550 U/g.该条件下制备的抗氧化肽的总抗氧化能力为(16.16±0.22) μmol/g.抗氧化肽在食品特别是功能性食品中的应用,对于保持食品品质、提高机体抗氧化机能具有积极作用.%Antioxidant peptides from Se-enriched brown rice were prepared by enzymatic hydrolysis method.Effects of six factors including enzyme species,hydrolysis time,hydrolysis temperature,substrate concentration,pH and enzyme dosage on the antioxidant activities of hydrolysates of Se-enriched brown rice protein were studied in this work.Response surface methodology was used to optimize the enzymolysis conditions with the total antioxidant capacity (Trolox valve) as evaluation index,based on the results of the single factor experiments.The results showed that alkaline protease was suitable for producing antioxidant peptides from Se-enriched brown rice.The optimal enzymolysis conditions were as follows:substrate concentration of 3％,pH value of 8.0,enzymolysis temperature of 50 ℃,enzymolysis time of 2.0 h and enzyme dosage of 7 550 U/g protein,under which the Trolox valve was up to (16.16± 0.22) μmol/g.The application of antioxidant peptides in the food industry especially in functional food plays a positive role to keep the food quality and improve the antioxidation function of the organism.