扁杏仁水解蛋白的抗氧化活性及分子组成特性  

The Antioxidant Activity and Molecular Properties of Sweet Almond Protein Hydrolysate

作　　者：刘贺[1] 李清华[1] 王雪[1] 朱丹实[1] 何余堂[1] 马涛[1] 

机构地区：[1]渤海大学化学化工与食品安全学院 辽宁省食品安全重点实验室 辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",辽宁锦州121013

出　　处：《中国食品学报》2014年第12期32-38,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为综合开发和利用扁杏仁资源，研究了水解度与扁杏仁蛋白水解物（APH）抗氧化活性的关系，并对扁杏仁分离蛋白及APH的分子质量和氨基酸组成进行分析。结果表明：用碱性蛋白酶水解扁杏仁分离蛋白的效果最好，水解度最高达1913％。当水解度在14％～16％之间时，APH表现出较好的抗氧化活性。对APH分子质量的分析表明，适当的水解有利于抗氧化活性的提高；与分离蛋白相比，分子质量变小，容易被人体吸收利用。氨基酸分析表明，APH与分离蛋白相比，谷氨酸、精氨酸、酪氨酸、亮氨酸、赖氨酸等有一定程度的富集．抗氧化活性增强。The relationship between the degree of hydrolysis and the antioxidant activity of sweet almond protein, the molecular weight and amino acid of almond protein and almond protein hydrolysate （APH） were investigated. The re- sult indicated that the most effective protease is alca-lase, and the highest DH of almond protein can reach 19.3%. APH had good antioxidant activity when the DH of almond protein was about 14%-16%. The result from molecular weight analysis showed that appropriate hydrolysis can help increasing the antioxidant activity and digestibility of APH. Due to the enrichment of Glu, Ala, Tyr, Leu, Lys, the antioxidant activity of APH is increas-ed.

关 键 词：扁杏仁蛋白 酶解 抗氧化活性 分子组成特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]