大豆发酵食品毛豆腐中活性肽的制备及功效评价  

Preparation and Function Evaluation of Bioactive Peptides in Hairy Tofu of Fermented Soybean Curd

作　　者：胡晓倩[1] 桂子康 邓军伟 王家政 郑晓慧 杜金金 吴永祥[1] Hu Xiaoqian;Gui Zikang;Deng Junwei;Wang Jiazheng;Zheng Xiaohui;Du Jinjin;Wu Yongxiang(College of Life and Environment Science,Huangshan University,Huangshan 245041,Anhui)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《中国食品学报》2023年第3期217-228,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：安徽省高校自然科学重大研究项目(KJ2021ZD0123);国家级大学生创新训练项目(202010375021);安徽省高校自然科学重点研究项目(KJ2021A1047)。

摘　　要：为探究大豆发酵食品毛豆腐中活性肽的性能,研究酶解制备徽州呈坎罗氏毛豆腐活性肽的提取工艺,并对活性肽溶液进行分离纯化、体外抗氧化功效评价和氨基酸组成分析。结果显示:采用单酶酶解法制备毛豆腐活性肽,碱性蛋白酶制备的活性肽含量最高。响应曲面法优化酶解毛豆腐提取活性肽的最优工艺条件为料液比1∶50 g/mL、碱性蛋白酶用量2500 U/g、酶解温度50.78℃、pH 10.37、酶解时间2.08 h,验证提取活性肽含量为(69.441±1.033)mg/g,比未加碱性蛋白酶提取活性肽含量提高66.07%。碱性蛋白酶酶解毛豆腐活性肽溶液的总还原力,对ABTS、DPPH和羟基自由基的清除率,比未加酶的活性肽分别提高了37.80%,22.91%,31.75%和62.46%。超滤筛分获得分子质量<3 ku和3~10 ku的活性肽溶液,对ABTS自由基的清除率比相同浓度酶解稀释原液分别提高了145.26%,74.71%;对DPPH自由基的清除率,比相同浓度酶解稀释原液分别提高了93.41%,72.44%。碱性蛋白酶酶解毛豆腐活性肽中蛋白质氨基酸占比73.01%,必需氨基酸占比37.74%,鲜味氨基酸占比17.39%,药用氨基酸占比43.67%。徽州呈坎罗氏毛豆腐是具抗氧化、营养和药用保健功能的食源性活性肽的优良来源,极具开发利用价值。To explore the properties of active peptide in hairy tofu of fermented soybean curd,the process conditions,isolation and purification,antioxidant ability in vitro and amino acid composition of bioactive peptides in hairy tofu of fermented soybean curd were studied.The results showed that the highest content of bioactive peptide was from alkaline protease hydrolysis on the single enzyme method.The content of bioactive peptide from alkaline protease enzymolysis extraction was(69.441±1.033)mg/g and 66.07%higher than that without alkaline protease,under the optimal extraction process conditions on response surface methodology as follows:material to liquid ratio 1∶50(g/mL),enzyme amount 2500 U/g,enzymolysis temperature 50.78℃,enzymatic hydrolysis pH 5.5,enzymolysis time 2.08 h.The total reducing force,the clearance of the ABTS,DPPH and hydroxyl radicals of the bioactive peptide from alkaline protease enzymolysis extraction were increased by 37.80%,22.91%,31.75%and 62.46%than that without alkaline protease,respectively.The bioactive peptide extraction with molecular<3 ku and 3-10 ku were sieved by ultrafiltration,than the same concentration enzyme lysates with out ultrafiltration,the clearance of the ABTS radicals increased by 145.26%and 74.71%and clearance of the DPPH radicals increased by 93.41%and 72.44%than the same concentration with out ultrafiltration.The amino acid composition of bioactive peptide extraction with alkaline protease under the optimal process were standard AA accounted to 73.01%,essential AA accounted to 37.74%,flavor AA accounted to 17.39%and officinal AA accounted to 43.67%.Luo's hairy toufu in Chengkan village of Huizhou district was an excellent source of food origin bioactive peptides with good antioxidant,nutritional and medicinal health functions,so it had great value in development and utilization.

关 键 词：大豆发酵食品 毛豆腐 活性肽 提取工艺优化 抗氧化 氨基酸组成 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]