Enzymolysis technology optimization for production of antioxidant peptides from chickpea protein

In order to optimize enzymolysis technology for production of antioxidant peptides from chickpea protein, effect of ratio of enzyme to substrate (E/S), enzymolysis temperature, and hydrolysis time on the technology in which reducibility and superoxide anion radical capturing rate were taken as response values was analyzed with response surface methodology. With the factors such as product cost and process requirement considered, optimum conditions to achieve the maximum antioxidant ability were as follows: substrate concentration 2%, pH value 8.8, E/S 2.72%, Enzymolysis temperature 52℃, and enzymolysis time 31 min. Under such conditions, reducibility and superoxide anion radical capturing rate of the enzymolysis product reaches 0.667 and 61.55% respectively, which coincide with actual values with the relative error of less than 1% and their predictive models are feasible in practice.