酶法提取绿豆蛋白及其功效的初步研究  

Preliminary study on enzymatic extraction method and the effect of mung bean protein

作　　者：潘妍[1] 吕春健[2] 谢传磊 裴海闰[1] 何聪芬[1] 董银卯[1] 王昌涛[1] 

机构地区：[1]北京工商大学北京市植物资源研究开发重点实验室,北京100048 [2]解放军总医院第一附属医院营养科,北京100048 [3]总参通信训练基地五大队,北京102400

出　　处：《食品工业科技》2010年第9期238-241,共4页Science and Technology of Food Industry

基　　金：北京市科技新星项目资助(2008B08)

摘　　要：利用酶法提取绿豆蛋白,并对其功效进行初步研究。单因素实验和正交优化实验结果表明,最佳酶解条件为加酶量7%、料液比为1:25、提取时间1h;对提取样品进行酪氨酸酶活性抑制实验、DPPH·清除实验和水杨酸法清除·OH实验,对其美白和抗氧化功效进行初步研究。结果显示,在样品浓度为10%时,酪氨酸酶抑制率为49·98%,DPPH·清除率为33·53%,·OH清除率为39·08%。利用高效液相色谱精确测定样品蛋白分子量分布,其分子量主要分布在408·41～1830·64之间。The study focused on the effect of the mung bean hydrolysis by protein enzyme.The optimized extraction conditions were analyzed in several single factor experiments and orthogonal experiment and the results showed that the optimal amount of enzyme was 7%,the ratio of material to liquid was 1：25 and extraction time was 1h.Tyrosinase activity inhibition experiment,DPPH· clearance experiment and ·OH clearance experiment were carried out for a preliminary study on its whitening efficacy and antioxidant capacity,and the results were 49.98%,33.53% and 39.08% respectively when the concentration of the sample was 10%.The peptide molecular weight of the product unfermented was obtained by HPLC,and it was between 408.41 and 1830.64.

关 键 词：绿豆蛋白 高效液相色谱 抗氧化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]