杏仁蛋白Alcalase水解工艺及其体外抗氧化活性的研究  

Enzymatic hydrolysis of apricot(Prunus armeniaca L.) kernel protein by Alcalase and its antioxidative activity

作　　者：王丽媛[1] 仇农学[1] 刘宁[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国油脂》2009年第7期22-25,共4页China Oils and Fats

摘　　要：为深入开发利用杏仁蛋白资源,采用A lcalase蛋白酶水解杏仁蛋白,以水解度为指标对酶解过程进行研究,在单因素试验基础上以水解度和DPPH自由基清除率为指标进行酶解正交试验。结果表明制备抗氧化能力较强的杏仁蛋白水解物的最佳条件为:pH 8.0,温度55℃,酶底比4%,底物浓度5%。在此条件下进行水解试验,水解度为21.02%,水解物对DPPH自由基的清除率为66.13%。Apricot （Prunus armeniaca L. ） kernel protein was hydrolyzed with Alcalase protease for its more comprehensive use. To estimate the hydrolysis effects, the degree of hydrolysis （DH） were investigated. On the basis of single factor tests, the optimal hydrolysis conditions were determined by orthogonal experiments by investigating the DH and DPPH radical - scavenging activity. The results indicated that the optimal conditions of preparing the apricot kernel protein hydrolysates with strong antioxidant capacity were as follows ： pH 8.0, temperature 55 ℃, ratio of enzyme concentration to substrate concentration 4%, substrate concentration 5%. Under such conditions, the DH was 21.02% and the DPPH radical - scavenging activity of the hydrolysate was 66.13%.

关 键 词：杏仁蛋白 ALCALASE蛋白酶 水解工艺 抗氧化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]