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

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.