苜蓿叶蛋白酶解物抗氧化活性及氨基酸组成的研究  

The Study on Antioxidant Activities and Amino Acid Analysis of Alfalfa Leaf Protein Hydrolysates

作　　者：许英一[1,2] 王晓杰[1,2] 吴红艳[1,2] 孙天颖[1,2] 焦岩[1,2] 宋春丽[1,2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006

出　　处：《食品工业》2016年第9期188-191,共4页The Food Industry

基　　金：黑龙江省自然科学基金项目(编号C201456);黑龙江省科研计划项目(编号XZNKT14-3)

摘　　要：以苜蓿叶蛋白粉为原料,利用复合蛋白酶水解制备寡肽。研究了不同水解度（DH）的苜蓿叶蛋白酶解物抗氧化活性及氨基酸组成。结果表明,水解度分别为16.42%,17.34%,19.05%,20.60%,22.42%和24.18%的苜蓿叶蛋白寡肽溶液对二苯代苦味肼基自由基（DPPH·）清除能力随水解度的增大呈现先逐渐上升后下降的趋势,在酶解物质量浓度为2 mg/mL时,水解度为20.60%时,苜蓿寡肽对DPPH·清除作用最强,为77.34%。经氨基酸分析,不同水解度的苜蓿叶蛋白酶解物均含有较高比例的必需氨基酸,含量在20%-29%之间。必需氨基酸（EAA）含量、总氨基酸（TAA）含量、必需氨基酸占总氨基酸的含量（E/T）、必需氨基酸与非必需氨基酸的比值（E/N）均随水解度的增大呈现先增加后减小的趋势,表明其抗氧化活性与氨基酸组成存在一定关系。Based on alfalfa leaf protein as experiment material, the oligopeptides were produced by hydrolysis of protamex. The antioxidant activities and amino acid analysis of alfalfa leaf protein hydrolysates with different degree of hydrolysis （DH） were studied. The results showed that scavenging activity of alfalfa leaf protein hydrolysates of DH 16.42%, 17.34%, 19.05%, 20.60%, 22.42% and 24.18% against DPPH radical first gradually increased and then decreased, the concentration of enzymatic hydrolysates was 2 mg/mL, DH was 20.60%, scavenging activity of alfalfa leaf protein hydrolysates against DPPH radical was the highest （77.34%）. Alfalfa leaf protein hydrolysates with different DH contained a higher proportion of the essential amino acids, contents were 20%-29%. The essential amino acid （EAA） content, total amino acid （TAA） content, the ratio of essential amino acid and total amino acid content （E/T）, the ratio of essential amino acid and nonessential amino acid （E/N） increased first and then decreased with DH increased. It showed that there was a certain relation between antioxidant activities and amino acid compositions.

关 键 词：苜蓿叶蛋白 复合蛋白酶 水解度 抗氧化活性 氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]