响应面法优化微波辅助酶解制备<i>α</i>-葡萄糖苷酶抑制活性肽工艺

于丽娜; 杜德红; 张初署; 毕洁; 王明清; 江晨; 杨庆利; 彭娅萍; 杨珍; 孙杰

响应面法优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺

Optimization of preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction by response surface methodology

摘要

摘要: 为了优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺,以冷榨花生蛋白粉为原料,以酶解得到的α-葡萄糖苷酶抑制活性肽复合物对α-葡萄糖苷酶的抑制率为考察指标,在单因素实验基础上,通过响应面Box-Benhnken实验设计进行工艺优化。结果表明,最优工艺条件为底物浓度9.77%、加酶量0.94%、温度59 ℃、时间10 min、pH9.0、微波功率1000 W;此工艺条件下的α-葡萄糖苷酶抑制活性肽复合物对α-葡萄糖苷酶的抑制率的响应面模型预测值为84.80%,验证实验的抑制率为90.21%±0.93%,两者的差异值为6.38%。本研究结果为花生α-葡萄糖苷酶抑制活性肽的分离、纯化和应用等研究提供了理论基础。

Abstract: In order to optimize the preparation process of α-glucosidase inhibitory activity peptide with microwave assisted enzymatic hydrolysis reaction,cold pressed peanut protein powder was used as raw material,the α-glucosidase inhibitory rate of α-glucosidase inhibitory activity peptide complexes obtained from enzymatic hydrolysis reaction was used as the index. On the basis of single factor experiment,the process was optimized by response surface methodology and Box-Benhnken design. The results showed that the optimum technological conditions were substrate concentration of 9.77%,enzyme dosage of 0.94%,temperature of 59 ℃,time of 10 min,pH value of 9.0,microwave power of 1000 W. The model predictive inhibitory rate under this process condition was 84.80%. And the inhibitory rate of verification experiment was 90.21%±0.93%. The difference between the two values was 6.38%. The results provide a theoretical basis for studying the isolation,purification and application of peanut α-glucosidase inhibitory activity peptide.

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