Optimization of Preparation Technology of Antioxidant Peptide from Apricot by Box-benhnken Response Surface
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Abstract:
The preparation process of antioxidant peptides from almond meal protein was optimized. The optimal enzyme was selected from alkaline protease, neutral protease, trypsin, papain and protamex according to the hydrolysis degree and DPPH clearance rate of the hydrolysate. The effects of the amount of enzyme, pH, hydrolysis time and temperature on DPPH radical scavenging activity were investigated. On the basis of single factor test, four-factor and three-level response surface method was used to determine the preparation technology of antioxidant peptides from almond meal protein. The results showed that alkaline protease was suitable for the preparation of antioxidant peptides from almond meal protein. The optimum enzymatic hydrolysis conditions were as follows: pH 9.1, enzyme addition 10000 U/g, enzymatic hydrolysis temperature 58 ℃, enzymatic hydrolysis time 4 h, and DPPH radical scavenging activity of enzymatic hydrolysate was 74.45%. This condition was suitable for the preparation of antioxidant peptides from almond meal protein. The optimization of the preparation process of antioxidant peptides from almond meal protein can provide theoretical reference for the development and application of antioxidant peptides.
