荠蓝籽蛋白酶解制备抗氧化肽工艺的研究  

Enzymolysis Process for Preparing Antioxidation Peptides from Camellina sativa

作　　者：戴昱旻[1] 朱小聪[1] 云田田[1] 陈敏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2008年第5期149-153,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以荠蓝籽饼粕为原料,制备具有抗氧化活性的荠蓝籽肽。研究中以脱氧核糖-铁体系法测定酶解产物的羟自由基清除率为指标,从碱性蛋白酶Alacase2.4L等6种酶中筛选出酶解最佳用酶,并通过对酶用量,酶解时间,酶解温度以及pH等影响因子的系统研究建立了荠蓝籽饼粕蛋白的优化酶解工艺。结果表明,用碱性蛋白酶Alacase2.4L对荠蓝籽饼粕蛋白水解得到的荠蓝籽肽的最佳工艺条件为:加酶量800 U/g蛋白质,料液比1∶35,pH9.5,在55℃下酶解3 h,酶解产物的羟自由基清除率可达79.31%±0.31%,水解度可以达到6.90%±0.02%。To prepare Camelina sativa antioxidation peptide, using the cake of Camelina sativa seeds as material, taking the clearance rate of enzymolysis products for hydroxyl free radical activity as index determined by the deoxyriboseiron system method, the most suitable enzyme was picked out from six enzymes including alkali protease Alaease2.4L. Then the optimal technique was established through a systemic research on the influencing factors, including protease dosage, pH value, temperature and enzymolysis time, etc. Results show that the protein of Camelina sativa cake ean be effectively hydrolyzed by the alkali protease Alacase2.4 L, and the optimal technique conditions are protease dosage 800 U/g protein, ratio of material to solvent 1：35, pH value 9.5, temperature 55 ℃, and time 3h; the clearance rate of the enzymolysis product for hydroxyl free radical activity could be 79.31% ± 0.21%, with the hydrolyte degree of 6.90% ± 0.02%.

关 键 词：荠蓝籽 饼粕 Macase2.4L 多肽 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]