酶法制备大豆蛋白活性肽的工艺优化、分离纯化及抗氧化活性研究  

Study on optimization of preparation technology of soybean protein active peptide by enzymatic method and its separation purification and antioxidant activity

作　　者：孙莉莉[1] 王维宇 王振强[1] 王皓[2] SUN Lili;WANG Wei-yu;WANG Zhen-qiang;WANG Hao(Yellow River Conservancy Technical Institute,Kateng 475003,Henan,China;Departmept of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]黄河水利职业技术学院,河南开封475003 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2021年第8期38-42,47,共6页Cereals & Oils

基　　金：河南省高等学校青年骨干教师培养计划(2017GGJS224)。

摘　　要：以大豆蛋白粉为原料,水解度为考核指标,在单因素试验的基础上,利用正交试验对碱性蛋白酶制备大豆蛋白活性肽工艺进行优化。结果表明:最佳水解工艺为水解pH 11、水解温度55℃、加酶量0.6 g,在此条件下水解度为24.8%。利用Sephadex G-25凝胶柱对产物进行分离纯化,产物和对比标准物的洗脱图谱分析表明,绝大部分产物是小相对分子质量的蛋白活性肽,相对分子质量大都在1400以下。产物的抗氧化活性随着水解度的增加而逐渐增强,当水解度为25.5%时,其抗脂质体氧化活性为68.6%、对超氧阴离子自由基清除能力为41.2%;当水解度为29.2%时,对Fe^(3+)的还原能力为0.137。The process of preparing soybean protein active peptides by alkaline protease was optimized by orthogonal test on the basis of single factor test with soybean protein powder as the raw material and the degree of hydrolysis(DH)as the evaluation index.The results showed that the optimal hydrolysis process was hydrolysis pH 11,hydrolysis temperature 55℃,and enzyme amount 0.6 g.Under these conditions,DH was 24.8%.Sephadex G-25 gel column was used to separate and purify the product.The analysis of the elution profile of the product and the standard showed that most of the products were protein active peptides with small relative molecular mass,and the relative molecular mass was mostly below 1400.The antioxidant activity of the product gradually increases with the increase of DH.When the DH was 25.5%,its anti-liposome oxidation activity was 68.6%,and the superoxide anion radical scavenging ability was 41.2%.When the DH was 29.2%,the reduction ability of Fe^(3+)was 0.137.

关 键 词：酶法 制备 大豆蛋白活性肽 水解度 分离纯化 抗氧化活性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]