酶法水解杏鲍菇谷蛋白制备抗氧化肽  

Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Pleurotus eryngii Glutenin

作　　者：赵成萍[1] 耿正伟 张咏梅 史瑞婕 冯翠萍[2] ZHAO Chengping;GENG Zhengwei;ZHANG Yongmei;SHI Ruijie;FENG Cuiping(College of Life Science,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)

机构地区：[1]山西农业大学生命科学院,山西晋中030801 [2]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《农产品加工》2020年第17期14-18,22,共6页Farm Products Processing

基　　金：山西省重点研发计划重点项目(201603D21106);山西省农谷建设计划研发项目(SXNGJSKYZX2019.3);食用菌山西省科技创新团队(201805D131009);黄土高原食用菌提质增效协同创新中心项目(2015年度)。

摘　　要：为制备杏鲍菇谷抗氧化肽,以杏鲍菇中的谷蛋白为原料,通过酶解法,以水解度、O2-·清除率、·OH清除率、DPPH·清除率、总还原力为指标,从碱性蛋白酶、木瓜蛋白酶、风味蛋白酶、菠萝蛋白酶、中性蛋白酶、胰蛋白酶、酸性蛋白酶7种蛋白酶中筛选出水解杏鲍菇谷蛋白的最适作用酶,从而制备杏鲍菇谷抗氧化肽。结果表明,水解杏鲍菇谷蛋白的最适作用酶为中性蛋白酶和风味蛋白酶复合使用,在适宜条件下,水解得到的酶解产物对O2-·、·OH和DPPH·的清除率为分别为72.32%,73.91%,77.13%,总还原力为0.219。由此制备出具有一定抗氧化能力的杏鲍菇谷多肽,且能为杏鲍菇多肽相关产品的开发提供理论依据。In order to prepare the antioxidant peptide of Pleurotus eryngii glutenin,the Pleurotus eryngii glutenin was used as raw materials,and the enzymatic hydrolysis method was used in this study.During the experiment,the hydrolysisdegree,the scavenging rate of O2-·,·OH,DPPH·and total reducing power was used as indexes,and the optimum enzymes for hydrolyzing Pleurotus eryngiig lutenin were selected from seven proteases(alkaline protease,papain,flavourzyme,bromelin,neutral protease,trypsin,and acid protease).The results showed that the optimal enzyme for the hydrolysis of Pleurotus eryngii glutenin was the combination of neutral protease and flavourzyme.Under the suitable conditions,the scavenging rate of the hydrolysate to O2-·,·OH,DPPH·was 72.32%,73.91%,77.13%,respectively,and the total reducing power was 0.219.The peptide of Pleurotus eryngii glutenin with certain antioxidant capacity was prepared,which could provide theoretical basis for the development of Pleurotus eryngii peptide related products.

关 键 词：杏鲍菇 谷蛋白 抗氧化肽 酶解法 中性蛋白酶 风味蛋白酶 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]