摘  要：金瓜是上海崇明岛的传统名特产之一，其营养价值广为流传。本文在分析金瓜子蛋白氨基酸组成基础上，以脱脂金瓜子蛋白粉为研究对象，采用碱性蛋白酶，以金瓜子蛋白水解度、酶解产物的羟基自由基清除率和超氧阴离子自由基清除率为指标，在底物浓度、酶添加量、酶解pH值、酶解时间及酶解温度五个单因素实验的基础上进行了正交优化；以感官评分为指标，以抗氧化活性最佳时的脱脂金瓜子蛋白粉酶解产物为基料进行了饮料的调配。研究结果表明：金瓜子蛋白氨基酸评分（AAS）的值高达68。97%，且其E/T值（30。21%）接近WHO推荐值(36％)，金瓜子蛋白质功效比值（PRE）平均高于2。00，属于一种优质蛋白质；脱脂金瓜子蛋白粉酶解的最优条件为：底物浓度6%、酶添加量3%、在pH值为8。5、50℃的条件下酶解120min，此时金瓜子蛋白水解度为24。62%、酶解产物的羟基自由基清除率和超氧阴离子自由基清除率分别为42。50%和45。68%；利用酶解产物制备抗氧化活性饮料的最佳配方为：以酶解液为基料添加全脂奶粉1。5％、白砂糖5％、柠檬酸钠0。35%、复合稳定剂0。16％(黄原胶0。09％、海藻酸钠0。07％)以及复合乳化剂0。15％(单甘酯0。06％、蔗糖酯0。09％)，经均质等工艺后所得的抗氧化活性饮料具有金瓜子的独特香气，且口感细腻润滑、味道酸甜可口。82000

毕业论文关键词： 金瓜子蛋白；水解度；羟基自由基清除率；超氧阴离子自由基清除率；抗氧化活性饮料

Design of Technological Parameters for Preparation of Antioxidant Beverage with protein of Gold melon seeds

Abstract：Gold Golden melon is Chongming Island, Shanghai, one of the traditional name of the specialty, its nutritional value is widely circulated。 In this paper, based on the analysis of the amino acid composition of the melon seeds, the defatted melon seeds were used as the object of study。 Alkaline protease was used to hydrolyze the hydroxyl radical of the hydrolyzate and the superoxide anion free radical scavenging rate As the index, orthogonal optimization was carried out on the basis of substrate concentration, enzyme addition, enzymolysis pH, enzymolysis time and enzymolysis temperature。 The sensory score was the best and the antioxidant activity was the best The preparation of the beverage was carried out on the degreased fat melon seeds。 The results showed that the amino acid score (AAS) of the melon seeds was 68。97%, and the E / T value (30。21%) was close to the recommended value (36%) and the protein efficacy ratio (PRE) The optimal conditions for the enzymolysis of defatted melon seeds were as follows: substrate concentration 6%, enzyme addition 3%, enzymatic hydrolysis 120min at pH 8。5, 50 ℃, The hydroxyl radical scavenging rate and the superoxide anion radical scavenging rate were 42。50% and 45。68% respectively。 The optimum formulation of the antioxidant activity was determined by enzymolysis (1。5% of sodium citrate, 0。16% of compound stabilizer, 0。09% of sodium xanthanate, 0。07% of sodium alginate) and 0。15% of compound emulsifier (monoglyceride 0。06%, sucrose ester 0。09%), after homogeneous and other processes obtained by the antioxidant activity of the beverage with a unique aroma of golden melon seeds, and delicate taste lubrication, taste sweet and sour。

Keywords：gold melon seeds, alkaline protease, degree of hydrolysis, hydroxyl radical scavenging rate, superoxide anion radical scavenging rate, plant protein drinks。

目  录

1 绪论 1

1。1 本课题的国内外研究现状 1

1。1。1 金瓜子 1

1。1。2 几种常见瓜子的研究及开发利用现状