抑制α-葡萄糖苷酶的花生蛋白活性肽制备工艺研究
目的研究超声波辅助蛋白酶酶解制备抑制葡萄糖苷酶的花生蛋白活性肽工艺方法。方法以冷榨花生蛋白粉为原料,以底物浓度、pH值、加酶量、温度、时间、超声波功率为考察因素,以α-葡萄糖苷酶抑制率为考察指标,在单因素实验基础上,通过响应面的Box-Benhnken实验设计进行工艺优化。结果超声波辅助蛋白酶酶解制备的α-葡萄糖苷酶抑制活性肽复合物的最优工艺条件为底物浓度11.13%、pH值9.45、加酶量1.2%、温度42℃、时间44min、超声波功率1200W;此工艺条件下的α-葡萄糖苷酶抑制率的响应面模型预测值为91.07%,验证实验的抑制率为（88.70±0.63）%,与模型预测值相差2.60%,说明...
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| Published in | 食品安全质量检测学报 Vol. 8; no. 8; pp. 2885 - 2891 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
山东省花生研究所,青岛,266100%青岛大学生命科学学院,青岛,266071
2017
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 目的研究超声波辅助蛋白酶酶解制备抑制葡萄糖苷酶的花生蛋白活性肽工艺方法。方法以冷榨花生蛋白粉为原料,以底物浓度、pH值、加酶量、温度、时间、超声波功率为考察因素,以α-葡萄糖苷酶抑制率为考察指标,在单因素实验基础上,通过响应面的Box-Benhnken实验设计进行工艺优化。结果超声波辅助蛋白酶酶解制备的α-葡萄糖苷酶抑制活性肽复合物的最优工艺条件为底物浓度11.13%、pH值9.45、加酶量1.2%、温度42℃、时间44min、超声波功率1200W;此工艺条件下的α-葡萄糖苷酶抑制率的响应面模型预测值为91.07%,验证实验的抑制率为（88.70±0.63）%,与模型预测值相差2.60%,说明模型与实际情况拟合较好,验证了预测模型的正确性。结论响应面法对超声波辅助蛋白酶解制备抑制α-葡萄糖苷酶的花生蛋白活性肽工艺条件参数优化是可行的,得到的工艺条件具有实际应用价值。 |
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| AbstractList | 目的 研究超声波辅助蛋白酶酶解制备抑制葡萄糖苷酶的花生蛋白活性肽工艺方法.方法 以冷榨花生蛋白粉为原料,以底物浓度、pH值、加酶量、温度、时间、超声波功率为考察因素,以α-葡萄糖苷酶抑制率为考察指标,在单因素实验基础上,通过响应面的Box-Benhnken实验设计进行工艺优化.结果 超声波辅助蛋白酶酶解制备的α-葡萄糖苷酶抑制活性肽复合物的最优工艺条件为底物浓度11.13％、pH值9.45、加酶量1.2％、温度42℃、时间44 min、超声波功率1200 W;此工艺条件下的α-葡萄糖苷酶抑制率的响应面模型预测值为91.07％,验证实验的抑制率为(88.70±0.63)％,与模型预测值相差2.60％,说明模型与实际情况拟合较好,验证了预测模型的正确性.结论 响应面法对超声波辅助蛋白酶解制备抑制 α-葡萄糖苷酶的花生蛋白活性肽工艺条件参数优化是可行的,得到的工艺条件具有实际应用价值. 目的研究超声波辅助蛋白酶酶解制备抑制葡萄糖苷酶的花生蛋白活性肽工艺方法。方法以冷榨花生蛋白粉为原料,以底物浓度、pH值、加酶量、温度、时间、超声波功率为考察因素,以α-葡萄糖苷酶抑制率为考察指标,在单因素实验基础上,通过响应面的Box-Benhnken实验设计进行工艺优化。结果超声波辅助蛋白酶酶解制备的α-葡萄糖苷酶抑制活性肽复合物的最优工艺条件为底物浓度11.13%、pH值9.45、加酶量1.2%、温度42℃、时间44min、超声波功率1200W;此工艺条件下的α-葡萄糖苷酶抑制率的响应面模型预测值为91.07%,验证实验的抑制率为（88.70±0.63）%,与模型预测值相差2.60%,说明模型与实际情况拟合较好,验证了预测模型的正确性。结论响应面法对超声波辅助蛋白酶解制备抑制α-葡萄糖苷酶的花生蛋白活性肽工艺条件参数优化是可行的,得到的工艺条件具有实际应用价值。 |
| Abstract_FL | Objective To investigate of the preparation technology of peanut α-glucosidase inhibitory activity peptidewith ultrasonic wave assisted enzymatic hydrolysis reaction.Methods Thecold pressed peanut protein powder was used as raw material, the substrate concentration, pH value, enzyme dosage, temperature, time and ultrasonic power were used as investigation factors, and the α-glucosidase inhibitory rate was used as the index. On the basis of single factor experiment, the process was optimized by response surface methodology and Box-Benhnken design.Results The optimum preparation process of α-glucosidase inhibitory activity peptide complex with ultrasonic wave assisted enzymatic hydrolysis reaction were the substrate concentration of 11.13％, pH value of 9.45, enzyme dosage of 1.2％, temperature of 42℃ , time of 44 min, and ultrasonic power of 1200 W. The model predictive inhibitory rate under these process conditions was 91.07％. The inhibitory rate of verification experiment was (88.70±0.63)％, and the difference between the predicted value and the experimental value was 2.60％. The model was fitted well with the actual situation and the correctness of the proposed model was verified.Conclusion Therefore, the response surface method is feasible for the preparation parameter optimization of peanutα-glucosidase inhibitory activity peptide and the obtained technological conditions have practical application values. |
| Author | 许婷婷 齐宏涛 于丽娜 孙杰 毕洁 张初署 王明清 |
| AuthorAffiliation | 山东省花生研究所,青岛266100 青岛大学生命科学学院,青岛266071 |
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| Author_FL | ZHANG Chu-Shu QI Hong-Tao SUN Jie BI Jie XU Ting-Ting YU Li-Na WANG Ming-Qing |
| Author_FL_xml | – sequence: 1 fullname: XU Ting-Ting – sequence: 2 fullname: QI Hong-Tao – sequence: 3 fullname: YU Li-Na – sequence: 4 fullname: SUN Jie – sequence: 5 fullname: BI Jie – sequence: 6 fullname: ZHANG Chu-Shu – sequence: 7 fullname: WANG Ming-Qing |
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| DocumentTitleAlternate | Preparation technology of peanut α-glucosidase inhibitory activity peptide |
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| Keywords | 响应面方法 α-glucosidase inhibitory activity peptide α-葡萄糖苷酶抑制率 ultrasonic wave assisted enzymatic hydrolysis reaction α-glucosidase inhibitory rate α-葡萄糖苷酶抑制活性肽 超声波辅助酶解 response surface methodology |
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| Notes | α-glucosidase inhibitory activity peptide;response surface methodology;ultrasonic wave assisted enzymatic hydrolysis reaction;α-glucosidase inhibitory rate XU Ting-Ting1, QI Hong-Tao2, YU Li-Na1, SUN Jie1, BI Jie1, ZHANG Chu-Shu1, WANG Ming-Qing1 （1. Shandong Peanut Research Institute, Qingdao 266100, China; 2. College of Life Science, Qingdao University, Qingdao 266071, China） 11-5956/TS Objective To investigate of the preparation technology of peanut α-glucosidase inhibitory activity peptidewith ultrasonic wave assisted enzymatic hydrolysis reaction.Methods Thecold pressed peanut protein powder was used as raw material, the substrate concentration, pH value, enzyme dosage, temperature, time and ultrasonic power were used as investigation factors, and the α-glucosidase inhibitory rate was used as the index. On the basis of single factor experiment, the process was optimized by response surface methodology and Box-Benhnken design.Results The optimum preparation process of α-glucosidase inhibitory activity peptid |
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| PublicationTitle | 食品安全质量检测学报 |
| PublicationTitleAlternate | Journal of Food Safety and Quality |
| PublicationTitle_FL | Journal of Food Safety & Quality |
| PublicationYear | 2017 |
| Publisher | 山东省花生研究所,青岛,266100%青岛大学生命科学学院,青岛,266071 |
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| Title | 抑制α-葡萄糖苷酶的花生蛋白活性肽制备工艺研究 |
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