Alcalase蛋白酶水解花椒籽蛋白制备抗氧化肽的条件优化  

Optimization of pricklyash seed protein hydrolyzing by Alcalase proteases to prepare antioxidative peptides

作　　者：张志清[1] 宋燕[1,2] 姜太玲 吴红洋[1] 刘翔[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]重庆三峡职业技术学院农林科学系,重庆万州404155

出　　处：《食品工业科技》2014年第11期179-183,187,共6页Science and Technology of Food Industry

基　　金：四川省人事厅留学人员择优项目专项(川人函(2008)488号);四川省教育厅重点项目(09ZA081)

摘　　要：本研究以花椒籽蛋白质抗氧化肽水解度(DH)和DPPH自由基清除率为指标,对酶解花椒籽蛋白制备抗氧化肽的水解用酶及其酶用量、底物浓度、酶解温度、时间等酶解条件进行研究,以期优化得到酶解法制备花椒籽抗氧化肽的最优条件。结果表明Alcalase蛋白酶水解花椒籽蛋白制备抗氧化肽效果最好,通过响应面分析法优化出该酶最佳酶解花椒籽制备抗氧化肽的条件为:底物浓度5%,温度55℃,pH 8.5,加酶量4%;该方法可用于花椒籽蛋白制备抗氧化肽,在此条件下花椒籽水解液DPPH自由基清除率可达到61.00%,水解度为12.00%。In this study,in order to optimize the enzymolysis conditions of pricklyash seeds antioxidative peptide,the degree of hydrolysis（DH）and DPPH radical scavenging capacity of pricklyash seed protein antioxidative peptide as an indicator, the enzymolysis conditions, including enzymes type, enzyme concentration, substrate concentration,reaction temperature, time and so on were investigated.The results indicated that better effective was observed with Alcalase proteases hydrolysis pricklyash seed protein to prepare antioxidative peptides.Through the response surface methodology, enzymatic antioxidative peptide conditions of pricklyask seeds protein were optimized.The optimum conditions were substrate concentration of 5% ,the temperature 55℃, pH 8..5,4% of the amount of enzyme.The optimum method could be applied in the producing process of pricklyash seeds ant/oxidative peptide.Based on this condition, hydrolysate of pricklyash seeds protein performed higher antioxidative activity with 61.00% DPPH scavenging capacity, 12.00% degree of hydrolysis.

关 键 词：ALCALASE蛋白酶 花椒籽蛋白 抗氧化肽 响应面分析 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]