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投稿时间：2023-11-15
投稿时间：2023-11-15
中文摘要: 以鸭肝为原料，通过酶解法制备鸭肝抗氧化肽。从8 种蛋白酶中筛选出风味蛋白酶为酶解鸭肝肽的最佳用酶。以水解度和抗氧化性为评价指标，通过单因素试验、响应面试验探究料液比、酶解温度、酶解时间、酶解pH 值和酶用量对鸭肝抗氧化肽活性和水解度的影响。响应面优化的最佳酶解条件为料液比1∶10（g/mL）、酶解温度50 ℃、酶解时间3.9 h、酶解pH6.2、酶用量4 100 U/g。在此条件下，鸭肝肽的DPPH·清除率可达93.25%，水解度为15.03%。
Abstract:The antioxidant peptide was prepared by enzymatic hydrolysis from duck liver in this paper.Flavor protease was selected as the optimal enzyme for antioxidant peptides from eight proteas es.The effects of solid-liquid ratio，enzymatic temperature，enzymatic time，enzymatic pH and enzyme addition on the antioxidant peptide activity from duck liver and the degree of hydrolysis were investigated by single factor test and response surface methodology.The optimum conditions for enzymatic hydrolysis were as follows：solid-liquid ratio 1∶10（g/mL），enzymatic temperature 50 ℃，enzymatic time 3.9 h，enzymatic pH6.2，and enzyme addition 4 100 U/g.Under these conditions，the DPPH·scavenging rate of the antioxidant peptide was 93.25%，and the degree of hydrolysis was 15.03%.
keywords: duck liver enzymolysis technology antioxidant peptides antioxidant activity degree of hydrolysis
文章编号：202412013 中图分类号： 文献标志码：
基金项目:河北省省级科技计划资助项目（21327122D、22327107D）
| 作者 | 单位 |
| 张昱婷1，孙少康1，李朋泰1，刘亚慧1，牛占占1，王志新1，苑博华2* | 1.河北科技大学 食品与生物学院，河北 石家庄 050018；2.河北工程大学 生命科学与食品工程学院，河北 邯郸 056038 |
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