具有α-淀粉酶抑制活性的白芸豆多肽的制备及其热稳定性研究  

Preparation and Thermal Stability of White Kidney Bean Polypeptide with α-Amylase Inhibitory Activity

作　　者：訾艳[1] 王常青[1] 陈晓萌[1] 陈彤[1] 李小凡[1] 郝志萍[1] 于文娟[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2015年第13期190-195,共6页Food Science

摘　　要：以白芸豆为原料,酶法制备多肽。以α-淀粉酶抑制率为指标,比较酸性、中性和碱性蛋白酶的酶解效果。结果表明：3.350酸性蛋白酶的酶解效果最好。通过加酶量、酶解p H值、酶解温度和酶解时间的单因素试验和正交试验,得到制备白芸豆多肽的最佳工艺条件为：加酶量3 200 U/g、酶解p H 2.2、酶解温度55℃、酶解时间60 min,此条件下白芸豆多肽α-淀粉酶抑制率为80.82%。热稳定性研究表明,白芸豆多肽的热稳定性高于α-淀粉酶抑制剂（α-amylase inhibitor,α-AI）粗提液,该多肽在85、90℃条件下的α-淀粉酶抑制活性能保持更长时间。凝胶电泳分析表明白芸豆多肽的分子质量为7.53~9.09 ku。In this study,white kidney bean was used as the raw material to prepare polypeptide with α-amylase inhibitory activity by enzymatic hydrolysis.The hydrolysis efficiencies of acidic,neutral and alkaline protease for α-amylase inhibitor（α-AI） activity were compared to determine 3.350 acidic protease as the best enzyme.Using combination of single factor and orthogonal array designs an enzyme dosage of 3 200 U/g,an initial p H of 2.2 and 60 min hydrolysis at 55 ℃ were found to be optimal to obtain the maximum α-amylase inhibitory rate of 80.82%.White kidney bean polypeptide derived from α-AI extract had higher thermal stability than α-AI extract,and the α-amylase inhibitory activity of the polypeptide could be maintained for a longer time at 85 and 90 ℃.Electrophoretic analysis showed that the molecular weight of white kidney bean polypeptide was 7.53–9.09 ku.

关 键 词：白芸豆清蛋白 Α-淀粉酶抑制剂 多肽 α-淀粉酶抑制活性 热稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]