蛋白酶酶解核桃饼粕的抗氧化活性  

Antioxidant Activity of Walnut Cake Hydrolyzed by Protease

作　　者：刘猛 王艳 史丹宇 章检明 LIU Meng;WANG Yan;SHI Danyu;ZHANG Jianming(Department of Life Science,Lüliang University,Lüliang 033000;Shanxi Engineering Research Center of Plant Functional Composition,Lüliang 033000;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310016)

机构地区：[1]吕梁学院生命科学系,吕梁033000 [2]山西省特色植物功能成分工程研究中心,吕梁033000 [3]浙江省农业科学院食品科学研究所,杭州310016

出　　处：《食品工业》2022年第1期215-218,共4页The Food Industry

基　　金：山西省青年科技研究基金(201901D211450);山西省高等学校科技创新项目(2019L0948);吕梁市引进高层次科技人才重点研发项目(2019104);吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-11)。

摘　　要：为研究碱性蛋白酶酶解核桃饼粕制得的酶解液的抗氧化活性,运用碱溶酸沉提取法提取核桃饼粕蛋白,利用碱性蛋白酶酶解制得核桃饼粕酶解液及核桃饼粕分离蛋白酶解液。通过对·OH、O_(2)^(-)、DPPH自由基清除能力及总还原力的测定,对比核桃饼粕与其分离蛋白酶解产物的抗氧化活性。结果显示,·OH清除率分别为17.32%和18.11%,O_(2)^(-)清除率分别为24.11%和27.23%,DPPH自由基的清除能力分别为71.86%和68.33%,总还原力的结果分别为0.612和0.702。由此得出:经过提取蛋白得到的饼粕蛋白酶解液要比未直接水解的饼粕酶解液抗氧化活性更高。To study the antioxidant activity of walnut cake hydrolysate by alkaline protease,extraction of walnut cake protein was isolated by Alkali-dissolved acid extraction from walnut residue.Enzymatic hydrolysate of walnut cake and enzymatic hydrolysate of walnut cake protein were isolated by enzymatic with alkaline protease.By measuring the ability of ·OH,O_(2)^(-),DPPH free radical scavenging ability and total reducing power,the antioxidant activity of walnut cake and its separated proteolytic products was compared.The final results showed that their ·OH clearance rates were 17.32% and 18.11%,O_(2)^(-) clearance rates were 24.11% and 27.23%,DPPH scavenging capacities were 71.86% and 68.33%,and the total reducing powers were 0.612 and 0.702,respectively.In general,these results indicated that the proteolytic solution obtained by protein extraction had higher antioxidant activity than that obtained by direct hydrolysis.

关 键 词：核桃饼粕 分离蛋白 碱性蛋白酶 抗氧化活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]