本文選題：豬肩胛骨　切入點：響應(yīng)面　出處：《核農(nóng)學(xué)報》2017年12期 　論文類型：期刊論文

【摘要】：為有效利用廢棄豬骨制備抗氧化肽,以豬肩胛骨蛋白為原料,采用響應(yīng)面分析法優(yōu)化酶解豬肩胛骨蛋白制備抗氧化肽的工藝條件。結(jié)果表明,以多肽得率和DPPH自由基清除率為評價指標(biāo),與未加酶處理組進(jìn)行對比,篩選出風(fēng)味蛋白酶為最優(yōu)酶。在單因素試驗的基礎(chǔ)上,根據(jù)Box-Behnken中心組合試驗設(shè)計原理,最終確立最優(yōu)的酶解工藝參數(shù)為酶解時間4 h、酶解溫度55℃、酶底比6 200 U·g~(-1)、底物濃度3%、pH值6.0。在此條件下DPPH自由基清除率為75.90%,測得的多肽得率為62.80%,其中R_(adj)~2=97.05%,R2=98.95%,表明該模型擬合程度較好。本研究結(jié)果對響應(yīng)面優(yōu)化酶解法制備豬肩胛骨抗氧化肽工藝具有一定的實踐參考意義。
[Abstract]:In order to prepare antioxidation peptide from abandoned pig bone, using pig scapular protein as raw material, the reaction surface analysis was used to optimize the process conditions of enzymatic hydrolysis of pig scapular protein to prepare antioxidant peptide. The polypeptide yield and the scavenging rate of DPPH free radical were used as the evaluation indexes. Compared with the untreated group, the flavor protease was selected as the optimal enzyme. On the basis of the single factor experiment, the design principle of the Box-Behnken center combination test was used. Finally, the optimum conditions of enzymatic hydrolysis were determined as follows: enzymatic hydrolysis time 4 h, enzymatic hydrolysis temperature 55 鈩，

本文編號：1583156