红松松仁抗氧化肽的制备及体外抗氧化活性评价  

Preparation of Antioxidant Peitides from Korean Pine Nuts and Evaluation of Their Activities in vitro

作　　者：綦蕾[1] 王振宇[2] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090 [2]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品与发酵工业》2010年第7期78-82,共5页Food and Fermentation Industries

摘　　要：研究了松仁抗氧化肽制备的酶解工艺及其体外抗氧化活性。以松仁蛋白为原料,在酶解pH、酶与底物比、酶解温度和酶解时间4个单因素试验的基础上,利用响应面分析法对红松松仁抗氧化肽酶解反应条件进行了优化研究。研究了松仁抗氧化肽的还原能力,对羟基自由基(OH·)、超氧阴离子自由基(O2-·)以及ABTS+.自由基的清除能力。结果表明,Alcalase 2.4L碱性蛋白酶是制备松仁抗氧化肽的最佳蛋白酶,其最佳酶解条件为pH 8.5,酶与底物比6 250 U/g蛋白,底物浓度0.6%,反应温度51℃,酶解时间2 h。在该水解条件下,浓度为20 mg/mL的松仁抗氧化肽的还原能力达到Vc的84.3%,对羟基自由基(OH·)、超氧阴离子自由基(O2-·)和ABTS+·自由基的清除率分别为96.91%、58.59%和100%。In this paper, the optimum hydrolytic production process of antioxidant peptide from pine nuts and antioxidant activity was studied. Pine nut protein was used as substrate, based on single-factor tests analysis （enzymolsis pH, enzyme concentration and substrate concentration ratio [ E ] / [ S ], enzymolsis temperature, enzymolysis time）, using response surface methodology optimized reaction conditions of antioxidant peptides from hydrolysis of Korean pine nut. In addition, the reducing ability and hydroxyl, superoxide radical-scavenging activity and ABTS. scavenging activity of pin nut peptides was also observed. The results showed that optimum conditions of Alcalase 2.4 L enzymatic hydrolysis were determined by response surface methodology as follows pH 8.5, enzyme-substrate ratio 6 250 U/g protein, 0.6% substrate concentration, reaction temperature 51 ℃ , hydrolysis time 2h. Under the hydrolysis conditions, at 20 mg/mL, the reducing ability of peptides was 84.3% of vitamin C ;hydroxyl, superoxide radical-scavenging activity and ABTS. scavenging activity were 96.91% ,58.59% and 100% ,respectively.

关 键 词：松仁蛋白 酶解 抗氧化肽 响应面 

分 类 号：TQ464.7[化学工程—制药化工]