鹅肉蛋白酶解工艺条件的优化及抗氧化研究_食品论文.rar

摘要：运用响应面（RSM）分析法对鹅肉蛋白酶解工艺条件进行优化。在单因素试验基础上，以水解度和抗氧化性为指标，研究酶解时间、酶解量、温度、pH、固液比对鹅肉蛋白酶解液水解度和抗氧化的影响。结果表明，鹅肉多肽提取工艺最佳水解条件组合为温度52.96。C、水解pH10.46、固液1:3（g/ml）、水解时间7.21h，在此水解条件下，水解度可达35.27%，抗氧化性为0.395。

关键词：鹅肉多肽；酶解；水解度；抗氧化性；响应面

Abstract:The enzymatic hydrolysis parameters for preparing polypeptide from goose meat protein were optimized by response surface analysis. Based on the results of single factor experiments, the effects of hydrolysis time, enzyme addition amount, hydrolysis temperature , pH and the solid-to-liquid ratio on the hydrolysis degree of goose meat protein and antioxidant capability of polypeptide were explored through evaluating the degree of hydrolysis and the reducing power. Results indicated that the optimal preparation processing conditions of polypeptide from goose meat protein by alkali protease were hydrolysis time 7.21h, enzyme addition amount 1200U/g, hydrolysis temperature 52.96。C , pH 10.46 and the solid-to-liquid ratio 1:3(g/ml). Under the optimal hydrolysis conditions, the degree of hydrolysis and the reducing power were 35.27%and 0.395, respectively.

Key words: polypeptide, enzymatic hydrolysis, DH, antioxidant activity ,RSM

鹅肉蛋白水解的最佳水解酶为碱性蛋白酶。通过单因素分析和响应面试验设计，确定各因素对鹅肉蛋白酶解液的水解度的影响顺序为：时间>pH>温度；各因素对鹅肉蛋白酶解液的抗氧化性的影响顺序为温度>时间>pH。最后利用响应面分析优化鹅肉多肽提取的最佳工艺条件温度52.96。C、水解pH10.46、固液比1:3（g/ml）、水解时间7.21h，加酶量0.12U/g，在此水解条件下，水解度可达35.27%抗氧化性为0.395，验证试验所得结果与最佳条件下所得结果相对误差在±1%以内。说明利用本试验建立的模型的优化结果与实际情况吻合。