亚麻多肽制备及其抗氧化活性分析  

Preparation of Flax Polypeptides and Its Antioxidant Activity

作　　者：吴峰 王常青[2] 石亚伟[1] WU Feng;WANG Chang-qing;SHI Ya-wei(Institute of Biotechnology,Shanxi University,Taiyuan 030006,Shanxi,China;College of Life Science,Shanxi University,Taiyuan 030006,Shanxi,China)

机构地区：[1]山西大学生物技术研究所,山西太原030006 [2]山西大学生命科学学院,山西太原030006

出　　处：《食品研究与开发》2018年第23期112-117,共6页Food Research and Development

基　　金：山西省重点研发项目(201603D211104);山西省回国留学人员科研资助项目(2017-019);山西省1331工程项目

摘　　要：该研究以脱脂亚麻籽粕为原料,比较不同酸性蛋白酶和中性蛋白酶的酶解多肽的得率,评价了酶解多肽的抗氧化活性。结果表明:3.350黑曲酸性蛋白酶的酶解效果最好,多肽得率可达28.52%。通过蛋白酶的单因素和正交试验,确定亚麻多肽制备的最佳工艺条件为:酶解温度60℃、pH2.7、加酶量6 500 U/g,酶解时间2.5 h,此条件下亚麻多肽得率为38.80%。凝胶色谱分析表明,该酶多肽的分子量主要分布在1 000 Da～7 600 Da范围内。酶解后的亚麻多肽具有良好的还原力,当酶解液质量浓度为1.5 mg/mL时,DPPH自由基清除率为89.99%,当酶解液质量浓度为0.6 mg/mL时,超氧阴离子的清除率为85.57%。Defatted flaxseed meal was used as a raw material to prepare flax polypeptides by enzymatic method.The yields of enzymatic peptides produced by different acidic proteases and neutral proteases were compared,and the antioxidant activity of the enzymatic polypeptides was evaluated.The results were showed that using the 3.350 black yeast acid protease had the best enzymolysis efficiency with 28.52%polypeptide yield.Though the single factor and orthogonal experiments,the optimum conditions for the preparation of flax polypeptide were determined as follows:enzymatic hydrolysis temperature 60℃,pH 2.7,enzyme amount 6 500 U/g,hydrolysis time 2.5 h,38.80%polypeptide yield.The molecular weight of the polypeptide was mainly distributed in the range of 1 000 Da to 7 600 Da by gel chromatography analysis.The enzymolysis flax polypeptide has good reducing power,with 89.99%DPPH radical scavenging rate for 1.5 mg/mL,and 85.57%superoxide anion clearance rate for 0.6 mg/mL.

关 键 词：脱脂亚麻粉 多肽 酶解 工艺条件 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]