米糠抗氧化肽的提取和纯化工艺研究  

Extraction isolation and purification of rice bran peptides

作　　者：樊金娟[1] 罗霞[1] 董智[1] 

机构地区：[1]沈阳农业大学生物科学技术学院,沈阳110161

出　　处：《食品科技》2008年第12期169-173,共5页Food Science and Technology

摘　　要：研究了米糠抗氧化肽的提取、分离纯化工艺及氨基酸组成。研究结果显示,米糠抗氧化肽的最佳提取工艺条件为:在pH7.0、温度为55℃、[E]/[S]=12%、底物浓度为8%时,米糠蛋白经AS1.398中性蛋白酶酶解6 h,可获得对超氧阴离子氧化作用的抑制率最高的混合肽;经分子筛层析和离子交换层析,获得含3个肽段的米糠抗氧化混合肽;通过氨基酸组成和含量分析可知该米糠抗氧化混合肽由16种氨基酸组成,人体必需氨基酸含量丰富。This paper reported the studies on extraction isolation and purification of antioxidant peptides from rice bran protein enzymatic hydrolysates and on amino acid composition of antioxidant peptides. The results show that the optimum hydrolytic condition on preparation of antioxidant peptides from rice bran protein with AS1.398 was pH7.0, temperature 55 ℃, [E]/[S]=12%, substance concentration 8% and time 6 h; then, antioxidant peptides from rice bran protein were purified by gel filtration and ion exchange. Amino acid composition of antioxidant peptides were determined by amino acid analyzer. Conclusion received that antioxidant peptides were composed of 16 kinds of amino acid, and contain abound of essential amino acid for human body.

关 键 词：米糠抗氧化肽 分离纯化 氨基酸组成 

分 类 号：TS201.2[轻工技术与工程—食品科学]