酶法水解荞麦球蛋白制备抗氧化活性肽的研究  

Preparation of Antioxidant Peptides from Buckwheat Globulin by Enzyme Hydrolysis

作　　者：侯文娟[1] 张美莉[1] 付媛[2] 段艳[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古农业大学理学院,内蒙古呼和浩特010018

出　　处：《食品科学》2009年第23期274-280,共7页Food Science

基　　金：国家自然科学基金项目(30760151)

摘　　要：分别采用3种蛋白酶水解荞麦球蛋白,以酶解液水解度和对O2·的清除率为指标,研究酶解荞麦球蛋白的最佳工艺。并进一步对酶解产物进行SephadexG-25凝胶柱层析分离,然后对其各分离组分清除O2·、·OH和DPPH·的能力及分子量分布进行研究。结果显示:采用碱性蛋白酶水解荞麦球蛋白效果优于胰蛋白酶和木瓜蛋白酶,最佳酶解工艺条件为:加酶量20000U/g,温度55℃,pH9,底物浓度5%,反应时间2h;经柱层析分离得到的分子量小于1000D的组分Ⅲ显示了较强的抗氧化能力。其清除O2·、·OH与DPPH·的IC50分别为0.75、0.897、0.38mg/ml,高于分子量较大的组分Ⅰ和未经分离的荞麦球蛋白酶解液。The antioxidant pepetides was prepared by hydrolysis of enzymolysis of buckwheat globuli by the alkaline protease, the papaya protease and the pancreatin. The operation condition for hydrolysis was optimized by analyzing the degree of hydrolysis and scavenging activity of O2·. The hydrolyzate was separated by Sephadex G-25 gel filtration Chromatography and further subjected to the antioxidant activity assay the study of molecular weight distribution. The result showed that the alkaline protease hydrolyzing presented higher hydrolysis efficiency than the papaya protease and the pancreatin and the optimum conditions were as follows： enzyme concentration of 20000 U/g, 55 ℃, pH 9.0, substrate concentration 5% and 2 h of reaction time. The fraction with molecular weight less than 1000 D displayed higher antioxidant activity and the IC50 values for O2·、·OH and DPPH·were 0.75, 0.897 mg/ml and 0.38 mg/ml.

关 键 词：荞麦 球蛋白 酶解 活性肽 抗氧化 

分 类 号：TS201.25[轻工技术与工程—食品科学]