鹰嘴豆蛋白水解物类蛋白反应修饰与抗氧化活性研究  

Modification of Chickpea Protein Hydrolysates by Alcalase-catalyzed Plastein Reaction and Improvement in Antioxidant Activity

作　　者：王晗欣 杜双奎[1] 赵艳[1] 乔丽华[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2015年第1期34-40,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省农业科技攻关项目(2012K02-14)

摘　　要：以碱性蛋白酶水解鹰嘴豆蛋白,制备水解度为20.03%的蛋白水解物,以该蛋白水解物为底物进行类蛋白反应修饰,制备抗氧化活性肽。以游离氨基减少量为试验指标,在分析反应温度、加酶量、底物质量分数对类蛋白反应影响的基础上,采用中心组合设计建立酶添加量、底物质量分数和p H值与游离氨基减少量的回归模型,优化类蛋白反应条件。试验结果表明,所建回归模型具有统计学意义,可以预测类蛋白反应规律。p H值对游离氨基减少量影响最大,其次是加酶量,底物质量分数影响较小。类蛋白反应的优化条件是:酶添加量417.4 U/g,底物质量分数49.8%和p H 3.48。抗氧化活性分析表明,类蛋白反应修饰产物的还原力和·OH清除率显著提高。Chickpea protein hydrolysates with a hydrolysis degree of 20.03% were prepared by alcalase, and then as a substrate modified by plastein reaction to prepare antioxidant peptides with higher activity. Based on the effect of tempreture, enzyme concentration and substrate concentration on plastein reaction, regressive model of enzyme concentration,hydrolysates concentration, pH and the reduction of free amino groups was built by central composite design to optimize the conditions of plastein reaction. The results showed that the regression model with statistical significance could predict plastein reaction rule. pH had the greatest influence on the reduction of free amino, followed by the addition of enzyme,substrate concentration had little effect. The optimal conditions obtained by response surface analysis were that enzyme addition level was 417.4 U/g, concentration of hydrolysates was 49.8% and pH was 3.48, respectively. Antioxidant activity analysis showed that the modified products were enhanced obviously in reducing power and their hydroxyl radical scavenging activity.

关 键 词：鹰嘴豆蛋白水解物 类蛋白反应 抗氧化活性 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]