英红九号茶蛋白降尿酸肽的酶解制备及不同分子量组分的活性对比  

Enzymatic Preparation of Uric Acid-lowering Peptides from Yinghong NO.9 Tea Protein and Activity Comparison of the Components with Different Molecular Weights

作　　者：叶灏铎 管晓盛 马凤 毛远辉 孙世利[1] 曹庸[2] 苗建银[2] YE Haoduo;GUAN Xiaosheng;MA Feng;MAO Yuanhui;SUN Shili;CAO Yong;MIAO Jianyin(Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization,Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,China;Meizhou Meixian Administration for Market Regulation,Meizhou 514000,China)

机构地区：[1]广东省茶树资源创新利用重点实验室,广东省农业科学院茶叶研究所,广东广州510640 [2]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642 [3]梅州市梅县区市场监督管理局安全保障中心,广东梅州514000

出　　处：《现代食品科技》2023年第3期147-155,共9页Modern Food Science and Technology

基　　金：广东省茶树资源创新利用重点实验室开放课题(2020KF01)。

摘　　要：以英红九号红茶渣为原料,通过碱提酸沉提取茶叶蛋白,以黄嘌呤氧化酶抑制率为指标,采用单因素和响应面实验优化酶解制备降尿酸肽,对其氨基酸组成进行分析,并对最优酶解物进行超滤分离和活性评价。结果表明,在底物浓度2%(m/V)、加酶量0.3%(m/V)、温度39℃、pH值7.5和酶解时间3.4 h条件下,得到的降尿酸肽的黄嘌呤氧化酶抑制率为85.42%。氨基酸分析表明,降尿酸肽中必需氨基酸含量丰富(38.49%),高比例的疏水性氨基酸(48.00%)和碱性氨基酸(13.67%)对黄嘌呤氧化酶抑制活性有重要作用。酶解物经过超滤分离后,与原酶解物的活性(IC500.72 mg/mL)比较,<3 ku组分的黄嘌呤氧化酶抑制活性显著提升(IC500.41 mg/mL)。该研究可为茶叶蛋白的高值化利用提供参考,为茶叶源新型降尿酸健康食品的开发提供了理论依据。Taking Yinghong NO.9 black tea dregs as the raw material,the tea protein was extracted by alkali extraction and acid precipitation.Taking the inhibition rate of xanthine oxidase as the index,uric acid-lowering peptides were prepared via enzymolysis after optimization through single factor experiments and response surface test.The amino acid composition was analyzed,and the optimal enzymatic hydrolysate were subjected to separation via ultrafiltration and activity evaluation.The results showed that under the conditions of 2%substrate concentration,0.3%enzyme amount,temperature 39℃,pH 7.5 and enzymolysis time 3.4 h,the obtained uric acid-lowering peptides exhibited a xanthine oxidase inhibitory rate of 85.42%.Amino acid analysis showed that the uric acid-lowering peptides were rich in essential amino acids(38.49%),and had high proportions of hydrophobic amino acids(48.00%)and basic amino acids(13.67%),which were important for its xanthine oxidase inhibitory activity After the separation of the enzymatic hydrolysate via ultrafiltration,the xanthine oxidase inhibitory activity(IC50:0.41 mg/mL)of the fraction with a molecular weight<3 ku inreased significantly compared to the activity of the initial enzymatic hydrolysate(IC50:0.72 mg/mL).This study provides a reference for the high-value utilization of tea protein,and a theoretical basis for the development of a novel tea-derived uric acid-lowering health food.

关 键 词：英红九号茶蛋白 酶解 降尿酸肽 黄嘌呤氧化酶抑制活性 响应面优化 超滤 氨基酸组成 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]