核桃清蛋白抗氧化肽的制备及其活性研究  

Preparation and Activity of Antioxidant Peptide from Walnut Albumin

作　　者：刘威[1,2] 闵伟红[1,2] 刘春雷[1,2] 曹柏营[1,2] 赵凡睿 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]小麦和玉米深加工国家工程实验室,吉林长春130118

出　　处：《食品研究与开发》2017年第17期40-44,共5页Food Research and Development

基　　金：国家"863"计划项目(2013AA102206)

摘　　要：以核桃清蛋白为原料,用碱性蛋白酶进行酶解制备抗氧化肽,通过单因素与响应面试验,分析确定制备核桃清蛋白抗氧化肽的最佳工艺条件为:pH9.5,温度45℃,底物浓度4%,加酶量8 000 U/g,酶解时间2.5 h。对最优条件下制备的抗氧化肽进行活性研究,测定其Fe^(2+)螯合能力及对羟基自由基、DPPH·、ABTS^+·3种自由基的清除能力,结果表明核桃清蛋白抗氧化肽对几种自由基均有显著的清除作用和金属离子螯合能力,是一种活性的的天然抗氧化剂。Walnut albumin were used as raw material,walnut albumin isolated was hydrolyzed by Alcalase to prepare antioxidant peptide. Through single-factor experiment and response surface method,the optimal hydrolysis conditions were determined as pH of 9.5,temperature of 45 ℃,substrate concentration of 4 %,Alcalase concentration of 8 000 U/g and hydrolysis time of 2.5 h. To assess the antioxidant potential,walnut albumin antioxidant peptide was tested for its ferrous ions chelating capacity and scavenging capacities against hydroxyl radical,DPPH·,ABTS~＋·. The experimental results showed that walnut albumin antioxidant peptide had significant scavenging effect against several kinds of free radicals,and ferrous ions chelating capacity,and it was a kind of natural antioxidants which had stronger antioxidant activities.

关 键 词：核桃清蛋白 酶解优化 抗氧化活性 

分 类 号：TQ936.16[化学工程]