超声波辅助双酶法制备黑豆多肽的工艺优化及其抗氧化活性研究  

Ultrasound-assisted double-enzyme method for preparing process optimization of black soybean peptides and study on its antioxidant activity

作　　者：张榕欣[1] 邱英莲 邓金兰 甘钊生[1] ZHANG Rong-xin;QIU Ying-lian;DENG Jin-lan;GAN Zhao-sheng

机构地区：[1]茂名职业技术学院,广东茂名525000 [2]茂名市食品药品检验所,广东茂名525000

出　　处：《饲料研究》2022年第13期79-82,共4页Feed Research

基　　金：茂名职业技术学院2021年校级教研科研资金资助项目(项目编号:2019ZYYD035)。

摘　　要：试验以黑豆蛋白为原料,采用碱性蛋白酶和木瓜蛋白酶复合水解黑豆蛋白制备黑豆多肽,同时以超声波辅助水解过程。以蛋白水解度为表征指标进行单因素试验,研究超声功率、复合酶比例、底物浓度、加酶量、反应时间等5种因素对黑豆蛋白水解度的影响,进一步通过正交试验进行黑豆蛋白肽制备工艺的优化。结果显示,超声波辅助复合酶水解黑豆蛋白的最佳工艺参数为:超声功率200 W、酶配比7∶3、反应pH值为7.5、反应温度为52℃、底物浓度5%、加酶量800 U/g、反应时间4 h。黑豆多肽对超氧阴离子自由基(·O_(2)^(-))、羟自由基(OH·)、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸自由基(ABTS^(+)·)具有一定的清除能力,具有良好的体外抗氧化活性。In the experiment,black soybean protein was used as raw material,and black soybean peptide was prepared by compound hydrolysis of black soybean protein with alkaline protease and papain,and the hydrolysis process was assisted by ultrasound.The single factor experiment was carried out with the degree of proteolysis as a characterization index to study the influence of the five factors of ultrasonic power,compound enzyme ratio,substrate concentration,enzyme amount,and reaction time on the degree of hydrolysis.The preparation process of black soybean protein peptide was further carried out through orthogonal experiment.The experimental results show that the best process parameters for the ultrasonic-assisted complex enzyme hydrolysis of black soybean protein are:ultrasonic power 200 W,enzyme ratio 7∶3,reaction pH value 7.5,reaction temperature 52℃,substrate concentration 5%,amount of enzyme was 800 U/g,and the reaction time was 4 h.The results of in vitro evaluation of the antioxidant activity of black soybean protein show that black soybean peptides have certain scavenging ability on·O_(2)^(-),OH·,ABTS^(+)·,and show good in vitro antioxidant activity.

关 键 词：黑豆多肽 超声波辅助 双酶 体外抗氧化活性 

分 类 号：S816.7[农业科学—饲料科学]