山杏仁多肽的制备及清除自由基能力研究  

Research of the preparation of peptides derived from almond and its potential on free radical scavenging

作　　者：黄昆[1] 顾欣[1] 王文江[1] 李迪[2] 李雅松[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]河北化工医药职业技术学院,河北石家庄050026

出　　处：《食品工业科技》2012年第18期107-110,115,共5页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(201004081)

摘　　要：以DPPH自由基清除率为指标,对风味蛋白酶酶解脱脂山杏仁的工艺进行研究。在单因素实验的基础上,采用二次回归正交旋转组合设计对其酶解工艺进行优化。建立脱脂山杏仁酶解液的DPPH自由基清除率与蛋白酶用量、酶解温度及酶解pH,3个实验因素的正交回归模型方程,通过频率分析法得到酶解最佳工艺条件:蛋白酶用量0.50%,酶解温度55℃,酶解pH7.2,酶解时间4h,最佳条件下酶解液的DPPH自由基清除率为56.8%。在此条件下,山杏仁蛋白酶解液清除DPPH自由基的IC50值为4.18mg/mL。经过超滤分离获得不同分子量的抗氧化多肽,用DPPH自由基清除率评价其抗氧化性,得分子量小于5ku的肽清除DPPH自由基能力最强。Almond which were prepared after extraction of oil were hydrolyzed using flavour proteases,and the effect of proteases concentration,hydrolysis temperature and initial pH on the enzymolysis degree were studied（evaluated by DPPH free radical scavenging potential）.The enzymatic hydrolysis process was optimized by conducting quadratic orthogonal rotation regression combination design test.The optimum condition for enzymatic hydrolysis of the almond dregs was：amounts of enzyme 0.50%,temperature 55℃,pH7.2,time was 4h.Under such conditions,the DPPH free radical scavenging potential could reach 56.8%.On this condition,the IC50 of DPPH reductive activity was 4.18mg/mL.Antioxidant activities of almond polypeptides with different molecular weights which were separated by ultrafiltration were investigated.Results showed that the fraction of 5ku exhibited the highest activity.

关 键 词：山杏仁 DPPH自由基 酶解条件 分子量 

分 类 号：TS201.2[轻工技术与工程—食品科学]