米糟蛋白酶解制备生物肽及其抗氧化活性的研究  

Study on biological peptide preparation from rice dreg protein by enzymatic hydrolysis and its antioxidative activity

作　　者：曲文娟[1] 马海乐[1] 贾俊强[1] 潘忠礼[2,3] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]美国加州大学戴维斯分校生物与农业工程学院,美国戴维斯95616 [3]美国农业部西部研究中心,美国伯克利94710

出　　处：《食品工业科技》2012年第8期183-188,共6页Science and Technology of Food Industry

基　　金：江苏大学高级技术人才科研启动基金项目(10JDG121);江苏大学博士后基金项目(1143002027);江苏高校优势学科建设工程资助项目(PAPD);科技部国际合作项目(2009DFA32000)

摘　　要：为了高值化利用米糟资源,以米糟蛋白为原料通过酶解法生产一种高效、低毒的天然米糟抗氧化肽。实验结果表明:7种蛋白酶中,中性酶为最佳酶选,其最佳酶解条件为:米糟蛋白质量浓度(S)为10g/100mL,中性酶浓度(E/S,质量分数)为8%,pH为6.0,温度为60℃,时间为30min。在该最佳酶解条件下,米糟生物肽的得率为18.50%,水解度为2.84%,DPPH.(1,2-二苯代苦味肼基自由基)清除率为90.10%。该米糟生物肽具有较强的DPPH和羟自由基清除能力,其IC50值(抗氧化活性为50%时所对应的米糟生物肽质量浓度)分别为1.136、0.169g/L,还具有较强的还原能力和Fe2+螯合能力(IC50值为2.127g/L)。由此得出,米糟蛋白是一种很好的米糟抗氧化肽生产原料,且该生物肽是一种较为理想的天然抗氧化剂产品。In order to high-valued utilize the rice dreg resources,a natural antioxidative peptide with high effective and low toxic properties was produced from rice dreg protein by the enzymatic hydrolysis method.The results showed that the neutral enzyme was optimum among seven protease.The optimum enzymatic hydrolysis conditions were 10g/lOOmL rice dreg protein concentration （ S）, 8% neutral enzyme concentration （ E/S, w/w）, pH 6.0, temperature of 60℃ and time of 30min.Under the optimum condition, rice dreg biological peptide had the yield of 18.50% ,degree of hydrolysis of 2.84% and DPPH . scavenging rate of 90.10%.The results also showed that rice dreg biological peptide had strong scavenging capabilities on DPPH . and hydroxyl free radicals with IC50 values of 1.136 and 0.169g/LMoreover,the rice dreg biological peptide had strong reducing capability and chelating Fe^2＋ ability with IC50 value of 2.127g/L It was concluded that rice dreg protein was a good source for producing antioxidative peptide and the rice dreg biological peptide was an ideally natural antioxidants.

关 键 词：米糟蛋白 抗氧化剂 酶解法 生物肽 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]