亚麻籽饼粕蛋白提取工艺优化及其水解物抑制α-淀粉酶活性研究  

Optimization of Protein Extraction Process of Flaxseed Cake and Study on Its Hydrolyzate Inhibitory Activity ofα-Amylase

作　　者：周浩纯 李赫 赵迪 张文敏 张健[1] 刘宪勇[3] 刘新旗[1] ZHOU Hao-chun;LI He;ZHAO Di;ZHANG Wen-min;ZHANG Jian;LIU Xian-yong;LIU Xin-qi(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Tecnology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Government of Heguan Qingzhou,Weifang 262500,Shandong,China;Armed Police Shandong Corps Hospital,Jinan 250014,Shandong,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京市食品添加剂工程技术研究中心,北京100048 [2]青州市荷官镇人民政府,山东潍坊262500 [3]武警山东总队医院,山东济南250014

出　　处：《食品研究与开发》2020年第21期61-68,共8页Food Research and Development

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400401);人才培养质量建设——一流专业建设(市级)-食品科学与工程(PXM2019-014213-000010)。

摘　　要：该研究以亚麻籽加工副产物-亚麻籽饼粕为原料制备α-淀粉酶抑制活性肽。采用响应面优化法对亚麻籽蛋白提取工艺进行优化,利用碱性蛋白酶、中性蛋白酶、胰蛋白酶对所提取亚麻籽蛋白进行酶解,采用3,5-二硝基水杨酸法(3,5-dinitro salicylic acid,DNS)来测定α-淀粉酶活性,比较不同蛋白酶酶解产物的α-淀粉酶抑制活性。根据优化结果与实际条件调整,亚麻籽蛋白的提取条件为pH 9.5,料液比为1∶20(g/mL),温度为50℃,一次浸提时间为120 min以及二次浸提时间为60 min。测得最佳试验条件下亚麻籽饼粕蛋白的提取率为83.27%。α-淀粉酶抑制活性表明,经碱性蛋白酶酶解后得到的酶解产物具有较高的活性,其α-淀粉酶的抑制活性为27%。α-Amylase inhibitory peptide was prepared from flaxseed cake,a byproduct of flaxseed processing.The extraction process of flaxseed protein was optimized by response surface optimization method.Used the alkaline protease,neutral protease and trypsin on the extraction of flaxseed protein enzyme solution.Used the 3,5-dinitro salicylic acid method(DNS)to determine alpha amylase activity,compared different protease enzymolysis products of alpha amylase inhibitory activity.According to the optimization results and the actual conditions,the extraction condition of flaxseed protein was pH 9.5,solid-liquid ratio 1∶20(g/mL),temperature 50℃,the first extraction time was 120 min and the second extraction time was 60 min.The extraction rate of flaxseed cake protein was 83.27%.The activity ofα-amylase inhibition showed that the hydrolysates obtained by alkaline protease had high activity,and the activity ofα-amylase inhibition was up to 27%.

关 键 词：亚麻籽饼粕 响应面优化 体外酶解 分子量 α-淀粉酶抑制活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]