双酶酶解葵花籽粕蛋白制备抗氧化多肽的研究  

Preparation enzymatic sunflower meal protein for the antioxidant activity polypeptide by Bienzyme

作　　者：董聪[1] 李芳[2] 王琳[1] 罗丰收 冷娟[1] 孔令明[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《食品工业科技》2015年第11期116-121,126,共7页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区科技支疆项目(2013911070)

摘　　要：本文以葵花籽粕蛋白粉为原料,获取双酶酶解葵花籽粕蛋白制备抗氧化活性多肽的最优工艺。分别采用碱性蛋白酶等七种蛋白酶对葵花籽粕蛋白进行酶解,以抗氧化性及水解度为指标对酶制剂进行筛选。以抗氧化性为指标,通过单因素及响应面法对酶解条件进行优化,获取最佳酶解工艺。结果表明,碱性蛋白酶和木瓜蛋白酶为最适酶制剂且最佳酶解工艺为:p H7.6、复合酶比例为2.5∶1、底物浓度2%、[E]/[S]为2%、酶解温度50℃、酶解时间200min,在此条件下,葵花籽粕多肽对O-2·和·OH清除能力分别为68.06%和50.12%。In this study, sunflower meal protein powder was used as raw material to get the best process of preparing antioxidant activity polypeptide by dual enzymatic hydrolysis. Sunflower meal protein were enzymatic hydrolysised by alkaline protease and other six kinds of protease, and the degree of hydrolysis and antioxidant were as indexes to screen enzyme.Antioxidant activity was investigated to optimum enzymatic process through single factor and response surface method.The results showed that the optimal enzymatic hydrolysis conditions which used alkaline protease and papain were as followed:pH?.6, enzyme ratio 2.5:1, substrate concentration 2%, [E]/[S] 2%, temperature 50℃,time 200min, under this condition, the scavenging capacity of sunflower meal polypeptide on the O2·^- and ·OH were 68.06% and 50.12%.

关 键 词：葵花籽粕蛋白 酶解 多肽 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]