南瓜籽蛋白酶解产物的制备及其抗氧化性的研究  

Study of the preparation of hydrolysate from pumpkin seed protein and its antioxidant activity

作　　者：朱洁莲[1] 唐蔚[1] 宁奇[1] 黄路[1] 孙培冬[1] 

机构地区：[1]江南大学化学与材料工程学院食品胶体与生物技术教育部重点实验室,江苏无锡214122

出　　处：《应用化工》2016年第1期140-143,共4页Applied Chemical Industry

摘　　要：采用碱提酸沉法提取南瓜籽蛋白,对南瓜籽蛋白提取工艺优化;并且用4种不同的蛋白酶水解蛋白,通过正交实验确定蛋白酶解的最优条件。结果表明,南瓜籽蛋白的最佳提取条件是料液比1:15 g/mL,pH=8.5,35℃超声3 h,蛋白质量分数可以达到83.68%。将南瓜籽蛋白酶解后,以酶解液的DPPH清除率为指标,选择最佳水解蛋白酶为碱性蛋白酶,酶解的最佳条件为在5%底物浓度下,酶底比2%,酶解时间4 h,pH=9,在此条件下,酶解产物DPPH自由基清除率达到83.47%。Protein from pumpkin seeds was extracted by alkali extraction and acid precipitation method,and the extraction conditions were optimized as follows： material liquid ratio 1∶15 g/mL,at pH 8. 5,35 ℃and 3 h,the protein content was 83. 68%. The protein was enzymolyzed by using Alcalase,chosen from 4kinds of proteases. And the enzymolysis conditions was obtained through orthogonal experiment using DPPH radical scavenging rate as index,5% substrate concentration,2% enzyme/substrate,4 h at pH = 9.Under the optimal conditions,the DPPH radical scavenging rate of the hydrolysate was 83. 47%.

关 键 词：南瓜籽 酶解 抗氧化性 DPPH自由基 

分 类 号：TQ464.7[化学工程—制药化工]