计算机模拟酶解制备驴乳清蛋白抗氧化肽的研究  

Preparation of antioxidant peptide from donkey whey protein by computer simulated enzymatic hydrolysis

作　　者：梁星 邓龙雪 张宇 刘建忠 吴晓彤[1] LIANG Xing;DENG Long-xue;ZHANG Yu;LIU Jian-zhong;WU Xiao-tong(School of Life Sciences,Inner Mongolia University;Inner Mongolia Donkey Food Co.,Ltd.,Hohhot 010070,China)

机构地区：[1]内蒙古大学生命科学学院 [2]内蒙古蒙驴食品有限公司,呼和浩特010070

出　　处：《天然产物研究与开发》2022年第1期93-101,共9页Natural Product Research and Development

基　　金：内蒙古自治区自然科学基金(2020MS03077);内蒙古大学本科生创新创业项目(202014312)。

摘　　要：本文选用驴乳清蛋白为原材料,以DPPH自由基清除率为指标,利用计算机模拟酶解驴乳清蛋白,筛选出能够产生抗氧化活性肽的最适蛋白水解酶,以pH、酶解温度、酶底比(质量比)为自变量,采用Design-Expert V8.0.6设计响应面试验,确定以α-胰凝乳蛋白酶酶解驴乳清蛋白制备抗氧化肽的最佳工艺条件。结果表明在底物浓度4%,酶解时间4 h的条件下,当温度达到39℃,pH 8,酶底比4%时得到的酶解肽抗氧化活性最强,10 mg/mL驴乳清蛋白酶解肽的DPPH自由基清除率最高可达46.23%。In this paper,using donkey whey protein as the raw material,the DPPH radical scavenging rate was used as the index,using a computer simulation enzyme to desolve the donkey serey protein,the most suitable proteolytic enzymes capable of producing antioxidant active peptides were selected,using pH,enzyme lysis temperature,enzyme substate ratio(mass ratio)as the independent variable,using Design-Expert V8.0.6 to determine the best process conditions for the preparation of antioxidant peptide by-trypsinase.The results showed that at the substrate concentration of 4%and 4 h,the antioxidant activity was 4%,the enzyme was 4%,and the DPPH radical scavenging rate of 10 mg/mL donkey whey peptide was up to 46.23%.

关 键 词：驴乳清蛋白 计算机模拟水解预测 酶解工艺 抗氧化肽 SDS-PAGE电泳 

分 类 号：TS201.2[轻工技术与工程—食品科学]