大米蛋白胃蛋白酶酶解物体外抗氧化作用的研究  

The antioxidant capacity of rice protein hydrolysates by pepsin in vitro

作　　者：王改琴[1] 朱秋凤[1] 张莉莉[1] 王恬[1] 

机构地区：[1]南京农业大学动物科技学院

出　　处：《中国饲料》2010年第7期35-37,共3页China Feed

基　　金：国家重点基础研究发展计划(973)(2004CB117500)

摘　　要：本试验采用正交设计,以羟自由基清除率为评定指标,用胃蛋白酶酶解大米蛋白,旨在确定其酶解物体外抗氧化作用最佳的酶解条件。试验结果表明:当酶解温度为37℃时,影响大米蛋白胃蛋白酶酶解物抗氧化效果的因素大小排序为:pH>酶浓度>底物浓度>酶解时间;最佳酶解条件为:pH1.4、酶浓度5%、底物浓度8%、酶解120min,此条件下酶解物的羟自由基清除率为72.78%,多肽浓度为5.49mg/mL,水解度为15.62%。The experiment was conducted to study the antioxidant capacity of rice protein hydrolysates by pepsin. With orthogonal experiment design and evaluating the scavenging rate of hydroxyl radical, the optimal conditions of antioxidation of rice protein hydrolysates by pepsin were determined.The results showed that under the temperature 37 ℃, the influence sequence of antioxidative function of rice protein pepsin-hydrolysate was pH 〉 enzyme concentration 〉 substrate concentration 〉 time.The optimal conditions were pH 1.4,enzyme concentration 5 %,substrate concentration 8 % ,time 120 rain,and the hydroxyl radical scavenging rate was 72.78 % with peptide concentration of 5.49 mg/mL and hydrolysis degree of 15.62 % under that condition.

关 键 词：大米蛋白 胃蛋白酶 酶解物 抗氧化 

分 类 号：S816.35[农业科学—饲料科学]