响应面分析法优化亚麻籽粕水解工艺研究-《中国调味品》

文章信息/Info

Title:: Study on Technique of Optimization of Enzymatic Hydrolysis of Flaxseed Meal via Response Surface Methodology

摘要:: 背景：研究表明亚麻籽粕中含有35%左右的蛋白质，是开发生物活性肽和氨基酸的潜在资源,目前以亚麻籽粕水解制备短肽和氨基酸的研究。目的：以亚麻籽粕为原料，研究其水解工艺并进行优化。方法：在单因素试验的基础上，通过响应面法进行优化：选取超声频率、加酶量、pH、温度四个因数，以水解度为考察指标，进行Box-Behnken中心组合试验设计，结果：获得最佳酶解工艺条件为：超声频率6000 Hz；加酶量3.5 %；pH 9.4；水解温度45 ℃；此时水解度可达31.72%。水解液中游离氨基酸含量为2.85885 mg/ml。结论：所得结果为亚麻籽粕短肽制备的进一步优化提供理论基础。

Abstract:: Backgroung: Studies have shown that flaxseed meal contains about 35% protein and is a potential resource for the production of bioactive peptides and amino acids. However, few studies have been conducted on the hydrolysis of linseed meal to prepare short peptide and amino acid. Aim: Flaxseed meal was used as a raw material, and the hydrolysis process was optimized for the purpose of providing a theoretical basis for the preparation of functional short peptides and amino acids from flaxseed protein. Methods: Based on single factor experiment，and designed by Box-Behnken method，the effects of ultrasonic frequency, amount of enzyme, pH and temperature on the degree of hydrolysis rate were investigated. Results: The optimal extraction conditions were determined as follows: ultrasonic frequency , 6000 Hz; amount of enzyme, 3.5%; pH, 9.4; and tempreture , 45℃. Under these conditions , the degree of hydrolysis was 31.72%. Amino acid content of flaxseed cake hydrolysate was 2.85885 mg/ml Conclusion: The research provides fundamental basis for manufacture of flaxseed peptide produced from flaxseed meal