CAJ | 학술논문

为优化碱性蛋白酶酶解藻蓝蛋白制备抗氧化肽的工艺条件,采用响应面分析法,以超氧阴离子自由基清除率为响应值,研究了[E]/[S]、酶解温度和时间对制备抗氧化肽工艺的影响.结果表明,制备藻蓝蛋白肽的最佳酶解条件为:温度为44.9℃、时间为6.4 h和[E]/[S]为3.6%,此时对超氧阴离子自由基清除率达到75.39%.在该条件下制备的藻蓝蛋白酶解产物(0.5 g/L)还原能力的吸光度为1.03,并达到稳定.
위우화감성단백매매해조람단백제비항양화태적공예조건,채용향응면분석법,이초양음리자자유기청제솔위향응치,연구료[E]/[S]、매해온도화시간대제비항양화태공예적영향.결과표명,제비조람단백태적최가매해조건위:온도위44.9℃、시간위6.4 h화[E]/[S]위3.6%,차시대초양음리자자유기청제솔체도75.39%.재해조건하제비적조람단백매해산물(0.5 g/L)환원능력적흡광도위1.03,병체도은정.
In order to optimize alcalase hydrolytic process of producing antioxidant peptides from phycocyanin, the effect of [E]/[S], enzymolysis temperature and time on the technology in which superoxide anion radical capturing rates were taken as response values was evaluated by using response surface methodology. The results demonstrated that the optimum hydrolysis conditions for preparing phycocyanin peptides were as follows:enzymolysis tempera-ture 44.9℃, time 6.4 h, and [E]/[S] 3.6%. And under this condition, the scavenging capability of phycocyanin pep-tides on superoxide anion radicals was reached to 75.39%and the reducing power reached a constant value of 1.03 at concentration of 0.5 g/L.