Optimization of Enzymatic Hydrolysis Process of Pueraria Protein by Response Surface Methodology and Its Antioxidant Properties in Vitro

被引：0

作者：

Pang H. ^{[1
]}

Dong H. ^{[1
]}

Xiao F. ^{[1
]}

Zhang H. ^{[1
]}

Han R. ^{[1
]}

Wang H. ^{[1
]}

Yan M. ^{[1
,2
]}

Shao S. ^{[1
,2
]}

机构：

[1] Changchun University of Traditional Chinese Medicine, Changchun

[2] Jilin Province Traditional Chinese Medicine Health Food Science and Technology Innovation Center, Changchun

来源：

Science and Technology of Food Industry | 2022年 / 43卷 / 24期

关键词：

antioxidant properties; Box-Behnken response surface methodology; enzymatic hydrolysis process; Pueraria protein;

D O I：

10.13386/j.issn1002-0306.2021100147

中图分类号：

学科分类号：

摘要：

Objective: To optimize the enzymatic hydrolysis process of Pueraria protein and study its antioxidant properties. Methods: DPPH radical scavenging ability and DH were used as the index to screen the best hydrolytic protease. Base on the single factor experiments, the Box-Behnken response surface design was used to optimize the enzymatic hydrolysis process of Pueraria protein, and the antioxidant properties of the optimum hydrolysate in vitro was analyzed. Results: The optimal hydrolysis conditions for alkaline protease were as follows: Temperature 55 ℃, pH9 and enzyme substrate ratio 2%. Under these conditions, the IC50 of DPPH·, ABTS+·, and ·OH radicals were 0.15, 0.38, 1.41 mg/mL and a reduction capacity of 0.553. Conclusion: Under these conditions, Pueraria protein hydrolysate had remarkable antioxidant properties. © 2022, Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：197 / 204

页数：7

共 35 条

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