Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology

被引：1
|
作者：
Lü, Xiaojing [1 ]
Cao, Dequn [1 ,2 ]
Xu, Nianjun [1 ,2 ]
机构：
[1] Key Laboratory of Marine Biotechnology of Zhejiang Province, School of Marine Sciences, Ningbo University, Ningbo,315211, China
[2] Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo,315211, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 06期
关键词：
D O I：
10.7506/spkx1002-6630-201806029
中图分类号：
学科分类号：
摘要：
Protein from the marine microalga Nannochloropsis was extracted and hydrolyzed with pepsin to prepare antioxidant peptides. The effects of enzyme-to-substrate ratio, substrate concentration, hydrolysis temperature and pH on the degree of hydrolysis (DH) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of hydrolysates were investigated and the process conditions were optimized using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). The optimal hydrolysis conditions were determined as follows: substrate concentration, 5.0 mg/mL; temperature, 32℃; pH, 1.36; and enzyme-to-substrate ratio, 6%. The hydrolysate prepared under these conditions could scavenge 51.85% of DPPH free radical. © 2018, China Food Publishing Company. All right reserved.
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页码：183 / 188
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