采用单因素试验和响应面分析,以对DPPH自由基的清除率为响应值,研究了酶与底物的比值([E]/[S])、pH值和酶解温度对制备抗氧化肽工艺的影响。确定了采用碱性蛋白酶制备核桃抗氧化肽的最佳酶解条件为:[E]/[S]为2.6%,pH值9,酶解温度为49℃,[S]为2%,酶解时间为2h,在此条件下制备的核桃抗氧化肽对DPPH自由基的清除率达69.85%。

Single-factor experiments and response surface analysis were adopted to study the effect of ,pH value and enzymolysis temperature on preparation of antioxidant peptide,with the DPPH radical scavenging rate as the response value.According to the above results,the optimum enzymatic hydrolysis conditions for preparation of antioxidant peptides from Walnut protein using alkaline protease enzyme was obtained as follows;2.6%,pH 9,enzymolysis temperature 49℃,[S]2%,enzymolysis time 2h.Under these conditions,the scavenging rate of DPPH radical is up to 69.85%.