藻蓝蛋白抗氧化肽的制备工艺研究  

Preparation of antioxidant peptides from phycocyanin by enzymatic hydrolysis

作　　者：唐志红[1] 周云丽[1] 周虹[1] 焦绪栋[2] 鞠宝[1] 秦松[2] 

机构地区：[1]烟台大学生命科学学院,烟台264005 [2]中国科学院烟台海岸带研究所,烟台264003

出　　处：《食品科技》2012年第11期241-244,共4页Food Science and Technology

基　　金：海洋公益性行业科研专项经费资助(200905021-3);国家自然科学基金项目(41176144)

摘　　要：研究了藻蓝蛋白抗氧化肽制备的最佳酶解工艺及抗氧化活性。以还原能力为考察指标,藻蓝蛋白为底物,木瓜蛋白酶为水解酶,采用正交设计优化水解条件。结果表明,影响藻蓝蛋白抗氧化肽制备的各因素排列顺序为:时间>温度>pH值>[E]/[S],制备藻蓝蛋白抗氧化肽的最佳工艺条件为温度50℃、时间为3h、[E]/[S]1:20、pH7.0,此条件下制备的藻蓝蛋白抗氧化肽还原能力最强为0.948。另外藻蓝蛋白抗氧化肽对超氧阴离子和羟基自由基均具有显著的清除作用,且表现出一定的量效关系。The optimum hydrolytic process of producing antioxidant peptides from phycocyanin was studied. The reducibility used as response value, phycocyanin used as protein substrate, papain protease used as the tool enzyme, the enzymatic hydrolysis condition of phycocyanin was optimized with orthogonal test methodology. The results showed that the optimal conditions were as follows： temperature 50℃ , time 3 h, [E]/[S] 1：20, and pH8.0. And in this condition, the reducing power reached a constantvalue of 0.948. Furthermore, the enzymolysis product prepared under these conditions had distinctive scavenging effects of superoxide radical and hydroxyl radical and its scavenging rate was increased with the increasing of the concentration.

关 键 词：藻蓝蛋白 抗氧化肽 酶法 

分 类 号：TQ936.1[化学工程]