不同酶制备豌豆蛋白水解物及其抗氧化活性研究  

Preparation of Pea Protein Hydrolysate with Different Enzymes and Its Antioxidant Activity

作　　者：谷红 王远丽 毛绍春 裴云逸 尹本林[2] GU Hong;WANG Yuanli;MAO Shaochun;PEI Yunyi;YIN Benlin(Food and Drug College,Yuxi Agricultural Vocational and Technical College,Yuxi 653100,China;Institute of Quality Standards and Testing Technology,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)

机构地区：[1]玉溪农业职业技术学院食品药品学院,云南玉溪653100 [2]云南省农业科学院质量标准与检测技术研究所,云南昆明650205

出　　处：《食品科技》2023年第5期231-236,共6页Food Science and Technology

基　　金：云南省教育厅科学研究基金项目(2022J1608)。

摘　　要：选用碱性蛋白酶、风味蛋白酶、木瓜蛋白酶3种蛋白酶水解豌豆蛋白,制备出豌豆蛋白酶水解物,并以蛋白水解度、.OH自由基清除能力、DPPH自由基清除能力、ABTS+自由基清除能力、小鼠血清抗氧化指标为表征,研究3种酶解物的水解能力及抗氧化活性。结果表明,风味蛋白酶对豌豆蛋白的水解能力及体外抗氧化活性较其他两种酶更好,酶解工艺条件为:底物与水为1:25(w/v)、加酶量1000 U/g、水解温度55℃、水解时间4 h、pH8.0。通过动物实验表明灌胃豌豆蛋白水解物可以有效上调小鼠血清SOD、CAT水平,并下调MDA水平,提高小鼠抗氧化应激能力。Pea protein powder was used as raw materials,alkaline protease,flavor protease and papain were used to hydrolyze pea protein,and pea protease hydrolysate was prepared,and the hydrolytic capacity and antioxidant activity of the three enzymatic hydrolysates were studied by using proteolytic degree(DH),.OH radical scavenging ability,DPPH free radical scavenging ability,and ABTS+ free radical scavenging ability,the serum antioxidant indexes of mice determined as the characterization indexes.The results showed that flavored protease had the highest hydrolysis ability for pea protein,and the antioxidant activity in vitro was better than that of the other two enzymes,and the enzymatic hydrolysis process conditions were:substrate-water 1:25(w/v),addition of enzyme 1000 U/g,hydrolysis temperature 55 ℃,hydrolysis time 4 h,pH 8.0.Animal experiments have shown that gavage pea protein hydrolysate can effectively increase serum SOD and CAT levels,reduce MDA levels,and improve the antioxidant stress capacity of mice.

关 键 词：豌豆蛋白 蛋白酶 水解度 抗氧化性 小鼠灌胃 

分 类 号：TS201.2[轻工技术与工程—食品科学]