Yao Hongliang, Yang Jiani, Zhan Jiajia, Lu Qu, Su Min, Jiang Yaojiong
Department of Food Science Jinling Institute of Technology Nanjing Jiangsu Province China.
Food Sci Nutr. 2021 Apr 2;9(6):3059-3070. doi: 10.1002/fsn3.2263. eCollection 2021 Jun.
To improve the utilization of okra seed, acidic and enzymatic hydrolyses of producing protein hydrolysates were respectively optimized by orthogonal experiment and response surface methodology using the degree of hydrolysis (DH) as evaluating index. Amino acid composition and antioxidant capacity in vitro of two kinds of hydrolysates were both analyzed. The degree of acidic hydrolysis was 58.53 ± 1.92% under the following optimized condition: hydrolyzing time 40 hr, temperature 95°C, ratio of acid solution to okra seed meal (OSM) powder was 5:1 (V:W/ml:g), and hydrochloric acid concentration was 18% (W/W). The degree of enzymatic hydrolysis was 16.26 ± 0.56% under the optimized condition: hydrolyzing time 8.20 hr, ratio of buffer to OSM powder was 10:1, and enzyme dosage was 3,100 International Units (IU) g. Enzymatic hydrolysates had a fuller range of amino acids and antioxidant capacity than acidic hydrolysates. The results provide technical support for the expansion of okra seed utilization.
为提高秋葵籽的利用率，分别采用正交试验和响应面法，以水解度（DH）为评价指标，对生产蛋白水解物的酸性水解和酶解工艺进行优化。分析了两种水解物的氨基酸组成和体外抗氧化能力。在以下优化条件下，酸性水解度为58.53±1.92%：水解时间40小时，温度95℃，酸溶液与秋葵籽粉（OSM）的比例为5:1（V:W/ml:g），盐酸浓度为18%（W/W）。在优化条件下，酶解度为16.26±0.56%：水解时间8.20小时，缓冲液与OSM粉的比例为10:1，酶用量为3100国际单位（IU）/g。酶解物比酸解物具有更丰富的氨基酸种类和抗氧化能力。研究结果为扩大秋葵籽的利用提供了技术支持。
