长白山松子抗氧化肽制备及活性研究  

Preparation and Activity of Antioxidant Peptide from Pine Nuts in Changbai Mountain

作　　者：冷帅辰 闵伟红[1,2] 吴丹[1,2] 王明爽[1,2] 刘景圣[1,2] 史军花[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]小麦和玉米深加工国家工程实验室,吉林长春130118

出　　处：《食品研究与开发》2014年第13期9-12,46,共5页Food Research and Development

基　　金：国家"863"计划项目(2013AA102206)

摘　　要：以长白山松子分离蛋白为原料,采用碱性蛋白酶制备抗氧化肽,通过Box-Behnken中心组合试验确定最佳水解工艺条件为:酶解温度56.5℃、加酶量7822U/g、底物质量浓度0.021g/mL、pH9.0、酶解时间240min。对该条件制备的抗氧化肽进行活性研究,结果显示随着浓度的升高,松子抗氧化肽在4mg/mL时对ABTS自由基的清除率和Fe2+螯合率达到100%,16mg/mL时对DPPH自由基清除率达到80.95%,24mg/mL时,对羟基自由基清除率达到100%。In this experiment, pine nut protein isolated was used as raw material, hydrolyzed by Alcalase to prepare antioxidant peptide.Through Box-Behnken method, the optimal hydrolysis conditions were determined as hydrolysis temperature of 56.5℃,Alcalase concentration of 7 822 U/g, substrate mass concentration of 0.021 g/mL, hydrolysis pH of 9 and hydrolysis time of 240 min. A ssess the antioxidant potential, with the increasing of the peptide solution concentration, ferrous ions chelating capacity and scavenging capacities against ABTS were 100%at 4 mg/mL, scavenging capacities against DPPH was 80.95%at 16 mg/mL, scavenging capacities against hydroxyl radical was 100%at 24 mg/mL.

关 键 词：长白山松子分离蛋白 抗氧化肽 酶解工艺优化 抗氧化活性 

分 类 号：TQ914.1[化学工程] TS255.6[轻工技术与工程—农产品加工及贮藏工程]