Optimization of preparing antioxidant peptides by enzymatic hydrolysis of tea protein by response surface methodology

Tea residue was used as raw material to produce antioxidant peptides by Alcalase2.4L, the antioxidant activity of hydrolysates was evaluated by reducing power.The influences of the five process parameters which were substrate concentration, enzyme concentration, temperature, pH and enzymatic hydrolysis time were studied.The response surface methodology were used to optimize the enzymatic hydrolysis process.The results showed that the optimum conditions were substrate concentration 3.3%, enzyme concentration 1.8%, temperature 51℃, pH9 and time of enzymatic hydrolysis 2.5h.Under these conditions, the highest reducing power of hydrolysates could be obtained.