酶解条件对鹰嘴豆多肽抗氧化活性的影响  

Effect of Enzymatic Hydrolysis Conditions on Anti-oxidative Activity of Chickpea Polypeptide

作　　者：李芳[1] 董聪[2] 王琳[2] 马欣[2] 赵广林[1] 孔令明[2] 

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

出　　处：《食品工业》2015年第8期9-12,共4页The Food Industry

基　　金：新疆维吾尔自治区高技术研究发展计划20131030615

摘　　要：以鹰嘴豆蛋白粉为原料制备鹰嘴豆蛋白抗氧化活性肽,采用中性蛋白酶、木瓜蛋白酶和碱性蛋白酶分别对鹰嘴豆蛋白进行酶解,测定了不同酶作用下的鹰嘴豆多肽抗氧化活性,确定木瓜蛋白酶是酶解鹰嘴豆蛋白的最适蛋白酶。研究了温度、p H、底物浓度、酶添加量等酶解条件对产物抗氧化活性的影响。结果表明,不同的酶解条件对鹰嘴豆多肽的抗氧化活性具有显著影响,最优酶解条件为:温度60℃,p H 6.0,底物浓度3.0%,酶的添加量3.0%,在此条件下酶解180 min,制得的鹰嘴豆多肽具有较高的抗氧化活性,其多肽含量高达71.31%。Chickpea protein powder was used as raw material to prepare chickpea polypeptide. Neutral protease, papain and alcalase were used respectively to hydrolyze chickpea protein, through determining anti-oxidative activity of chickpea polypeptide on different enzymes. It was showed that papain was the optimal protease. Effects of temperature, pH, substrate concentration, adding amount of enzyme on anti-oxidative activity of enzymolysis product were studied. The results showed that different hydrolysis conditions on anti-oxidative activity of enzymolysis product had significant effect. The most suitable condition was that temperature 60 ~C, pH 6.0, substrate concentration 3.0%, adding amount of enzyme 3.0% and time 180 min. Under these conditions, anti-oxidative activity of chickpea polypeptide was high, and the polypeptide content up to 71.31%.

关 键 词：鹰嘴豆 酶解 多肽 水解度 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]