Optimization of Enzymatic Hydrolysis of Moringa oleifera Seed Protein by Response Surface Methodology and the Antibacterial Activity of Peptides of Protein Hydrolysate
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Abstract:
Moringa oleifera seed protein powder was used as raw material to prepare for peptides by enzymatic hydrolysis. Firstly, the protease with better proteolysis effect was screened as the optimal enzyme. Secondly, the effects of enzyme addition amount (enzyme-substrate mass percentage), material-liquid ratio, hydrolysis temperature and hydrolysis time on the degree of hydrolysis (DH) and peptide yield were investigated. The process for enzymatic preparation of Moringa oleifera seed peptides was optimized by response surface methodology (RSM). Finally, the antibacterial activity of the hydrolysates was evaluated. Results showed that alkaline protease was the optimal enzyme. The optimal process for enzymatic preparation of Moringa oleifera seed peptides was founded to be alkaline protease addition of 5.50%, pH of 9.0, solid-liquid ratio of 1:30 (g/mL), hydrolysis temperature of 62.50 ℃ and hydrolysis time of 143 min. Under these conditions, the actual peptide yield was (84.43±2.31)%, and the degree of hydrolysis was (20.69±0.46)%. The hydrolysates had inhibitory effects on Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, and the minimum inhibitory concentrations against these above four pathogens were 3.00 mg/mL, 0.75 mg/mL, 0.38 mg/mL and 0.75 mg/mL, respectively. The hydrolysates had better inhibitory effects on Staphylococcus aureus after incubation for 4.5 h.
