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投稿时间：2024-05-21
投稿时间：2024-05-21
中文摘要: 为探究亚麻籽粕蛋白多肽的制备工艺及其抗氧化性，该研究利用单因素试验和响应面试验优化亚麻籽粕蛋白多肽的酶解工艺，探究亚麻籽粕蛋白的最佳提取条件，并初步对制备的多肽进行抗氧化性研究。研究表明：酶解亚麻籽粕的最优工艺条件：酶用量6 000 U/g、酶解时间4.5 h、酶解温度60 ℃，在最佳酶解条件下得到亚麻籽粕多肽的水解度为（55.0±2.5）%。亚麻籽粕蛋白最佳提取条件：料液比1∶15（g/mL）、蛋白提取时间1.0 h、蛋白提取温度40 ℃、蛋白提取液pH 值为9，在此条件下得到的蛋白含量为（54.3±2.3）mg/mL。对酶解的多肽进行抗氧化性分析，以亚麻籽粕粗蛋白多肽为对比，亚麻籽粕蛋白多肽对DPPH 自由基清除率为（29.1±3.4）%、铁离子还原能力为（2.6±0.6）μmol FeSO4/mL、羟自由基清除率为（0.5±0.2）%。
Abstract:To investigate flaxseed meal peptides′ preparation process and antioxidant properties，the enzymatic hydrolysis process of flaxseed meal peptides was optimized by single-factor and response surface experiments. Optimal extraction conditions for flaxseed meal protein were determined，and the antioxidant properties of the prepared peptides were preliminarily studied. The results showed that optimal enzymatic hydrolysis conditions for flaxseed meal were as follows:enzyme dosage of 6 000 U/g，time of 4.5 h，and temperature of 60 ℃.Under these conditions，the hydrolysis degree of flaxseed meal peptides was（55.0±2.5）%. Optimal extraction conditions for flaxseed meal protein were material-liquid ratio of 1∶15（g/mL），protein extraction time of 1.0 h，protein extraction temperature of 40 ℃，protein extraction solution of pH9，resulting in a protein content of（54.3±2.3）mg/mL. Antioxidant analysis of the enzymatically hydrolyzed peptides showed that the flaxseed meal peptides had a DPPH free radical scavenging rate of（29.1±3.4）%，ferric ion reducing capacity of（2.6±0.6）μmol FeSO4/mL，and hydroxyl radical scavenging rate of（0.5±0.2）%.
keywords: flaxseed meal flaxseed meal peptide alkaline enzyme method flaxseed protein antioxidant property
文章编号：202424011 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（32201975）；河北省自然科学基金青年基金项目（C2022208010）；河北省高等学校科学技术研究项目（QN2022162）
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