多酶水解制备低苦味芝麻抗氧化肽Preparation of low-bitter sesame antioxidant peptides by multienzyme hydrolysis

为促进高温芝麻饼粕的利用和推动芝麻抗氧化肽产业发展，以高温芝麻饼为原料提取芝麻蛋白，并构建芝麻蛋白制备低苦味抗氧化肽的酶解工艺，以多肽产率、苦味值、DPPH自由基清除率与ABTS自由基清除率为评价指标，采用复合合意性法，首先经混料试验优化多酶组成，然后由单因素试验和响应面试验优化酶解条件，最后利用电子舌分析优化前后的酶解物味觉特征变化。结果表明，制备低苦味芝麻抗氧化肽的最优酶解条件为碱性蛋白酶、胰糜蛋白酶、风味蛋白酶酶活比1∶ 0.98∶ 1.14，底物质量浓度5 g/100 mL，加酶量10 293 U/g，pH 8.80,酶解温度49 ℃,酶解时间4 h，在此条件下多肽产率、苦味值、DPPH自由基清除率与ABTS自由基清除率分别为（60.05±027）%、3.56±0.19、（64.51±0.24）%、（75.39±0.35）%。通过对多酶水解工艺进行优化，显著改善了酶解物的味觉特性，其苦味、涩味明显减弱，苦味回味消失，无涩味回味，且鲜味有所增强。综上，由碱性蛋白酶、胰糜蛋白酶和风味蛋白酶组成的多酶能有效水解高温芝麻饼提取的蛋白生成低苦味抗氧化肽。 In order to promote the utilization of high-temperature sesame cake and promote the development of sesame antioxidant peptides industry, sesame protein was extracted from high-temperature sesame cake, and the enzymolysis process for preparing low-bitter antioxidant peptides from sesame protein was established. With peptides yield, bitter value, DPPH and ABTS free radical scavenging rates as evaluation indexes, the multienzyme composition was optimized via mixture experiment, and the enzymolysis conditions were optimized by single factor experiments and response surface experiment using composite desirability method. The electronic tongue was used to analyze the changes in taste characteristics of the enzymatic hydrolysates before and after optimization. The results showed that the optimal enzymatic hydrolysis conditions for preparing low-bitter sesame antioxidant peptides were enzyme activity ratio of Alcalase to Trypsin-Chymotrypsin to Flavourzyme 1∶ 0.98∶ 1.14, substrate mass concentration 5 g/100 mL, enzyme dosage 10 293 U/g, pH 8.80, enzymatic hydrolysis temperature 49 ℃, and enzymatic hydrolysis time 4 h. Under these conditions, peptides yield, bitter value, DPPH and ABTS free radical scavenging rates reached (60.05±0.27)%, 3.56±0.19, (64.51±0.24)% and (75.39±0.35)%, respectively. Optimizing the enzymolysis process of multienzyme could significantly improve the taste profile of the hydrolysates, in which the bitterness and astringency decreased sharply, the aftertastes of bitterness were eliminated, there was no aftertastes of astringency, and the umami intensity increased. Overall, the multienzyme system composed of Alcalase, Trypsin-Chymotrypsin, and Flavourzyme can effectively hydrolyze the protein from high-temperature sesame cake to produce low-bitter antioxidant peptides.