苜蓿叶蛋白酶解物抗氧化活性研究  

The Study on Antioxidant Activities of Alfalfa Leaf Protein Hydrolysates

作　　者：王宇[1] Wang Yu(Institute of animal husbandry of Heilongjiang,Qiqihar,Heilongjiang 161005,China)

机构地区：[1]黑龙江省畜牧研究所,黑龙江齐齐哈尔161005

出　　处：《现代畜牧科技》2018年第8期3-4,共2页Modern Animal Husbandry Science & Technology

摘　　要：以苜蓿叶蛋白粉为原料,利用碱性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。结果表明:水解度分别为15.42%、17.28%、19.35%、21.60%、22.32%、22.78%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,在酶解物浓度为2mg/mL时,水解度为21.60%时,苜蓿寡肽对DPPH-清除作用最强为85.78%。Based on alfalfa leaf protein as experiment material,the oligopeptides are produced by hydrolysis of alcalase. The antioxidant activities of alfalfa leaf protein hydrolysates with different degree of hydrolysis （ DH ） were studied. The results showed that scavenging activity ofalfalfa leaf protein hydrolysatesof DH 15.42%、17.28%、19.35%、21.60%、22.32%、 22.78% against DPPH radical first gradually increased and then decreased, the concentration of enzymatic hydrolysates of 2 mg/mL ,DH was 21.60 %, scavenging activity of alfalfa leaf protein hydrolysates against DPPH radical was the highest （85.78%） .

关 键 词：苜蓿叶蛋白 碱性蛋白酶 水解度 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]