Optimization of Extraction Process and Antioxidant Activity of Different Enzymolysis Peptides

• Published in: Shipin gongye ke-ji Vol. 43; no. 16; pp. 220 - 229
• Main Authors: Zhihui CONG, Di LI, Fating ZHOU, Mengya LIU, Bangkui ZHANG, Li MA, Le FU, Yuhao ZHANG, Xin GU
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.08.2022
• Subjects: amino acid analysis; antioxidant activity; infrared reflectance spectroscopy; lemon seed peptide; lemon seed protein extraction
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021110117

In order to utilize lemon seed resources effectively , the antioxidant activities of its protein and enzymolysis peptide were studied. Lemon seed protein(LSP) was extracted from lemon seed meal powder with the alkaline extraction and acid precipitation. Response surface methodology was used to optimize the extraction process of LSP and analyze its amino acid composition. Papain, trypsin, compound protease and flavor protease were applied on the enzymatic hydrolysis of LSP. The antioxidant capacity (scavenging capacity of 1,1- diphenyl -2- picrylhydrazyl radical (\begin{document}$\mathrm{D}\mathrm{P}\mathrm{P}\mathrm{H}\cdot$\end{document}), hydroxyl radical(\begin{document}$\cdot \mathrm{O}\mathrm{H}$\end{document}) and superoxide anion(\begin{document}${\mathrm{O}}_{2}^{-}\cdot$\end{document})) of the enzymatic hydrolysate was studied, and the infrared spectrum analysis of the above four enzymatic peptides was carried out. The results showed that, the optimum extraction conditions of LSP were as follows: pH