黄籽菜籽蛋白酶解产物的抗氧化活性研究  

Antioxidant activity of enzymatic hydrolysate of yellow- seed rapeseed protein

作　　者：朱少华[1] 李小定[1] 姜红[1] 

机构地区：[1]华中农业大学食品科技学院环境食品学教育部重点实验室,武汉430070

出　　处：《中国油脂》2015年第12期31-35,共5页China Oils and Fats

基　　金：国家科技支撑计划(2013BAD20B00)

摘　　要：对黄籽菜籽蛋白不同酶解时间的酶解产物(RPH)及酸沉酶解产物(RPH_(4.5))的抗氧化活性进行研究,表明黄籽菜籽蛋白酶解产物具有较好的抗氧化活性,酸沉能显著提高酶解产物的抗氧化活性。通过各因素对RPH_(4.5)-2 h的抗氧化活性影响的研究和氨基酸组成分析,结果表明RPH_(4.5)-2 h具有很好的酸、热、酶解稳定性,RPH_(4.5)-2 h和黄籽菜籽蛋白氨基酸组成基本相同,其必需氨基酸和疏水性氨基酸分别占总氨基酸的32.26%和37.72%。The antioxidant activities of enzymatic hydrolysates （RPH） and acid - precipitation enzymatic hydrolysates （RPH4.s） of yellow- seed rapeseed protein obtained under different enzymolysis time were studied. The results showed that the enzymatic hydrolysate of yellow -seed rapeseed protein had good an- tioxidant activity and the acid - precipitation process could significantly improve the antioxidant activity of enzymatic hydrolysates. The effects of various factors on antioxidant activity of enzymatic hydrolysate RPH4.5 -2 h were studied and its amino acid composition was analyzed. The results indicated that RPH4.5 -2 h had preferable resistance to acid, heat and enzyme, the amino acid composition of RPH4.5 - 2 h was almost the same as that of yellow - seed rapeseed protein, and the contents of its essen- tial amino acids and hydrophobic amino acids were up to 32.26% and 37.72%, respectively.

关 键 词：黄籽菜籽蛋白 酶解产物 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]