辣木籽醒酒肽的酶解制备工艺优化Optimization of enzymatic hydrolysis preparation process of Moringa oleifera seed sobering peptide

Abstract

旨在促进辣木籽醒酒肽的开发利用，以辣木籽蛋白粉为原料，蛋白水解度和辣木籽醒酒肽的乙醇脱氢酶(ADH)激活率为考察指标，采用单因素实验和响应面法优化辣木籽醒酒肽的制备工艺。结果表明，辣木籽醒酒肽制备的最佳酶解工艺条件为料液比1∶ 20、碱性蛋白酶添加量5.0%、酶解pH 9.0、酶解温度63 ℃、酶解时间142 min，在此条件下辣木籽蛋白水解度为12.23%，辣木籽醒酒肽的ADH激活率为22.16%。综上，以辣木籽为原料制备醒酒肽具有良好的发展前景。To promote the development and utilization of Moringa oleifera seed sobering peptide, Moringa oleifera seed protein powder was used as raw material, and the hydrolysis degree of protein and the alcohol dehydrogenase (ADH) activation rate of sobering peptide were used as indicators, single factor experiment and response surface methodology were used to optimize the preparation process of Moringa oleifera seed sobering peptide. The results showed that the optimum enzymatic hydrolysis conditions for the preparation of Moringa oleifera seed sobering peptide were as follows: solid-liquid ratio 1∶ 20, addition amount of alkaline protease 5.0%, enzymatic hydrolysis pH 9.0, enzymatic hydrolysis temperature 63 ℃, and enzymatic hydrolysis time 142 min. Under these conditions, the hydrolysis degree of Moringa oleifera seed protein was 12.23%, and the ADH activation rate of Moringa oleifera seed sobering peptide was 22.16%. In conclusion, the preparation of sobering peptide from Moringa oleifera seed has a good prospect for development.

Keywords

• 辣木籽；醒酒肽；水解度；adh激活率
• moringa oleifera seed; sobering peptide; hydrolysis degree; adh activation rate