紫苏籽抗氧化肽的制备工艺研究
Study on preparation of antioxidant peptides from Perilla seed

采用碱提酸沉法从紫苏籽粕中提取蛋白质，进行蛋白酶筛选，发现紫苏籽蛋白经碱性蛋白酶酶解后有最好的抗氧化活性和水解度(DH). 在单因素试验的基础上，采取响应面分析方法，并建立数学模型，确定最佳酶解工艺. 试验结果表明： 各因素影响紫苏籽粗蛋白酶解液DPPH自由基清除率的主次顺序是： 加酶量>酶解时间>pH值，最佳条件是： 加酶量3000U·g-1，酶解时间5.00h，pH值9.80，温度50℃，此时DPPH自由基清除率为73.64%，说明紫苏籽蛋白质酶解多肽拥有很高的抗氧化活性.
In the present study，the protein is extracted by alkali extraction and acid precipitation from Perilla seed meal，and hydrolyzed by different proteases. The enzymatic hydrolysate by Alcalase have the highest degree of hydrolysis (DH) and DPPH radical-scavenging rates. Based on single factor test，design response surface method，establish mathematical model and determine the best technology. The results showed that all investigated parameters had also a notable effect on DPPH radical-scavenging activity of protein enzymolysis and could be ranked in decreasing order of importance in their effects as follows：protease dosage，time，pH value. The optimum conditions for protein enzymolysis as follow：time 5.00h，protease dosage 3000U·g-1，pH value 9.80，temperature 50℃，DPPH radical-scavenging rate 73.64%. The results show that peptides have high antioxidant activity