苜蓿叶蛋白抗氧化肽水解用酶的筛选研究  

Screen of Protease for Preparing Antioxidation Peptides from Alfalfa Leaf Protein

作　　者：谢正军[1] 金征宇[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2007年第7期342-346,共5页Food Science

摘　　要：研究了中性蛋白酶AS1.398、Neutrase及碱性蛋白酶Alcalase FG2.4L、Proleather FG-F、Protease S水解苜蓿叶蛋白的进程特性,考察了五种蛋白酶水解物及不同DH的Alcalase FG2.4L酶解物对二苯代苦味肼基自由基(DPPH·)清除能力的影响。结果表明,碱性蛋白酶Alcalase FG2.4L是制备苜蓿叶蛋白抗氧化肽的最适水解酶,其DH20的酶解物浓度为1.6mg/ml时对DPPH·清除率达80%以上;其酶解物中相对分子质量小于1000的组分所占比例最高,达到67.86%;酶解物的DH与DPPH·清除率之间不存在线性关系。The best protcasc was chosen according to the antioxidation effect of hydrolysates, which were prepared by hydrolyzing for alfalfa leaf protein with AS 1.398, Ncutrasc, Alcalasc, Proleather FG-F and Protease S respectively, against DPPH radical. The results showed that the hydrolysatcs prepared by Alcalase FG 2.4L has the strongest antioxidation against DPPH radical.

关 键 词：苜蓿叶蛋白 抗氧化肽 蛋白酶 二苯代苦味肼基自由基(DPPH·) 

分 类 号：TS201.25[轻工技术与工程—食品科学]