采用单因素和正交实验,以水解度为评价指标,研究了加酶量、pH值、酶解温度和料液比对酶解工艺的影响。确定了碱性蛋白酶水解核桃蛋白的酶解条件:酶解温度60℃,料液比1∶25,pH10.0,加酶量7%,酶解时间为2h。对在此条件下制备的酶解液的抗氧化性进行了研究。对于水解度分别为30%、20%、10%的水解液进行了分析。结果表明,3个水解度水解液对二苯代苦味酰基自由基、羟基自由基和超氧阴离子均有较好的清除能力,且还原性较强。

Total enzyme addition,pH,enzymatic hydrolysis temperature and ratio of sample to solution were selected to determine the factors and levels by single-factor test method and the orthogonal test method with the hydrolysis property.The optimized enzymatic hydrolysis conditions with the Alcalase were as follows: total enzyme addition 7%(w/w),pH 10.0,enzymatic hydrolysis temperature 60℃,sample to solution 1∶25,enzymatic hydrolysis time 2h.Under these conditions antioxidative activities of hydrolysates at different hydrolysis property as high、middle、low are analyzed.The results are as follows: hydrolysates at different hydrolysis property have good ability to eliminate the DPPH,·OH,O~-_2·,and the reducing power is strong.