酶水解制备猪血浆蛋白抗氧化肽工艺参数的优化  

Optimization of technologic parameters of preparation porcine plasma protein antioxidant activity peptide by enzymatic hydrolysis

作　　者：刘骞[1] 孔保华[1] 刁静静[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第2期166-169,173,共5页Science and Technology of Food Industry

基　　金：黑龙江省十一五科技攻关项目资助(GB06B403)

摘　　要：对猪血浆蛋白的水解条件进行优化,并对其不同水解条件下水解物的抗氧化性进行了研究。采用碱性蛋白酶、中性蛋白酶、风味蛋白酶、复合蛋白酶、胰蛋白酶以及木瓜蛋白酶制备猪血浆蛋白水解物,用pH-Stat法测定其水解度,通过测定卵磷脂脂质氧化体系的抑制作用和亚铁还原能力,来研究水解物的抗氧化能力。结果表明,猪血浆蛋白水解物的抗氧化能力与酶的种类、底物是否经预热处理及水解度的大小有关,筛选出碱性蛋白酶为最佳用酶;通过测定不同底物浓度、不同酶与底物浓度比以及不同水解时间的水解物的TBARS值(硫代巴比妥酸值)和还原能力,得出底物浓度为4%,酶与底物浓度比为2%,水解时间5h的水解物具有较高的抗氧化能力。The optimum hydrolyzing conditions of preparation porcine plasma protein and antioxidant activity of porcine plasma protein hydrolysates in a liposome system were studied in this paper.Porcine plasma protein was hydrolyzed with six proteolytic enzymes （ Alcalase, neutrase, flavourzyme, protamex, trypsin and papain） at their respective optimal conditions.Degree of hydrolysis was determined using pH-Stat method.Antioxidant activity（ in a liposome system with thiobarbituric acid-reactive substances as the indicator）, reducing power of the various hydrolysates were evaluated. The results showed the kind of protease, preheating and degree of hydrolysis of porcine plasma protein could significantly affect the antioxidant activity.Of all hydrolysates obtained by individual enzymes,the hydrolysate prepared by Alcalase had the highest antioxidative activity.The result of optimization of hydrolyzing condition of porcine plasma protein： porcine plasma protein was hydrolyzed for 5h by Alcalase, substrate concentration for 4% ,and [ E/S] for 2%.

关 键 词：酶水解 猪血浆蛋白 抗氧化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]