甘薯蛋白多肽的制备及其对DPPH自由基清除作用  

Preparation and DPPH free radicals scavenging activity of peptides derived from sweet potato protein

作　　者：石雨[1] 王道园[1] 鲁卫卫[1] 赵捷[1] 翟文杰[1] 高艳锋[1] 祁元明[1] 

机构地区：[1]郑州大学生物工程系,郑州450001

出　　处：《食品科技》2010年第5期168-172,共5页Food Science and Technology

基　　金：国家大学生创新实验计划项目(81045918)

摘　　要：提取甘薯豫-13水溶性蛋白,采用木瓜蛋白酶、碱性蛋白酶进行水解,以DPPH自由基的清除能力为指标,研究甘薯蛋白不同水解程度下多肽的抗氧化活性。结果表明,木瓜蛋白酶最佳水解条件为:pH8.0,温度55℃,酶底物浓度比([E]/[S])为5%。碱性蛋白酶最佳水解条件为:温度50℃,pH11.0,[E]/[S]为3%。不同水解时间的甘薯蛋白多肽清除自由基的能力不同:当甘薯豫-13蛋白用木瓜蛋白酶水解3h后,DPPH自由基的清除率最高可达66.18%。The water-solubility protein of sweet potato Yu-13 was extracted and hydrolysised by papain and basic protease in this research.The antioxidant capability of the hydrolysate was determined by the DPPH free radical clearance rate.The best hydrolysis condition of papain and basic protease were demonstrated as pH8.0,T=55 ℃,[E]/[S]=5% and pH11.0,T=50 ℃,[E]/[S]=3%,respectively.Additionally,the hydrolysis time could affect the DPPH free radicals scavenging activity of the hydrolysate.DPPH free radical clearance rate could achieve to 66.18% after being hydrolysised by papain for 3 h.

关 键 词：甘薯多肽 抗氧化 DPPH自由基 

分 类 号：R284.2[医药卫生—中药学]