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目的研究超声波辅助蛋白酶酶解制备抑制葡萄糖苷酶的花生蛋白活性肽工艺方法。方法以冷榨花生蛋白粉为原料,以底物浓度、pH值、加酶量、温度、时间、超声波功率为考察因素,以α-葡萄糖苷酶抑制率为考察指标,在单因素实验基础上,通过响应面的Box-Benhnken实验设计进行工艺优化。结果超声波辅助蛋白酶酶解制备的α-葡萄糖苷酶抑制活性肽复合物的最优工艺条件为底物浓度11.13%、pH值9.45、加酶量1.2%、温度42℃、时间44min、超声波功率1200W;此工艺条件下的α-葡萄糖苷酶抑制率的响应面模型预测值为91.07%,验证实验的抑制率为(88.70±0.63)%,与模型预测值相差2.60%,说明模型与实际情况拟合较好,验证了预测模型的正确性。结论响应面法对超声波辅助蛋白酶解制备抑制α-葡萄糖苷酶的花生蛋白活性肽工艺条件参数优化是可行的,得到的工艺条件具有实际应用价值。
OBJECTIVE: To study the technology of enzymolysis of ultrasound-assisted protease to prepare peanut protein active peptide that inhibits glucosidase. Methods The cold pressed peanut protein powder was used as raw material. The substrate concentration, pH value, enzyme dosage, temperature, time and ultrasonic power were used as the investigation factors. The α-glucosidase inhibition rate was taken as the investigation index. Based on the single factor experiment , Process optimization through Box-Benhnken experimental design of response surface. Results The optimum conditions for the synthesis of α-glucosidase-inhibitory peptide complexes by ultrasonic-assisted protease were as follows: substrate concentration 11.13%, pH 9.45, enzyme dosage 1.2%, temperature 42 ℃, time 44 min, ultrasonic power 1200 W ; The predicted value of α-glucosidase inhibition rate response surface model under this process was 91.07%, the inhibition rate of validation experiment was (88.70 ± 0.63)%, which was 2.60% different from the model predictive value, indicating that the model and the actual situation were Better together, verify the correctness of the forecasting model. Conclusion Response surface methodology is feasible for the optimization of parameters of peanut protein active peptides for the preparation of a-glucosidase by ultrasonic-assisted proteolysis. The obtained technological conditions have practical value.