紫苏粕抗氧化活性肽的制备及其糖基化修饰的研究  

Preparation of Antioxidant Peptides from Perilla frutescens Meal and Their Galactosylated Modification

作　　者：闵玉涛 郇含含 宋彦显 MIN Yu-tao;HUAN Han-han;SONG Yan-xian(College of Chemical Engineering and Food,Zhengzhou University of Technology,Zhengzhou 450044,China)

机构地区：[1]郑州工程技术学院化工食品学院,郑州450044

出　　处：《中国调味品》2023年第10期105-112,共8页China Condiment

基　　金：河南省高等学校重点科研项目(23B550009);2021年度郑州市科技局基础研究与应用基础研究项目(ZKZ202101);郑州工程技术学院2018年度科技创新团队培育基金(CXTD2018K3)。

摘　　要：以紫苏粕为原料经石油醚脱脂,碱溶酸沉法提取蛋白,超声波复合酶法制备蛋白肽,美拉德反应进行糖基化修饰,以DPPH自由基清除率为考察指标,采用单因素试验优化紫苏蛋白肽的制备工艺,响应面分析试验优化糖基化产物制备的最佳工艺条件。结果表明,超声波3 min,功率500 W,辅助木瓜蛋白酶水解3 h,制得蛋白肽的DPPH自由基清除率达到96.70%;选取葡萄糖和蛋白肽的质量比值为1、pH 9.0、100℃下反应4 h,反应后的糖基化产物DPPH自由基清除率可达59.32%;以葡萄糖和蛋白肽的质量比值为1.25、90℃下反应4 h,DPPH自由基清除率达85.55%,为糖基化产物的最佳工艺条件。紫苏蛋白制备的抗氧化活性肽和糖基化产物均具有较高的抗氧化活性,蛋白肽经糖基化修饰后抗氧化活性显著提高。Perilla frutescens meal is degreased by petroleum ether,protein is extracted by alkali-dissolution and acid-precipitation method,and protein peptides are prepared by ultrasonic complex enzymatic method.Galactosylated modification is carried out by Maillard reaction,with DPPH free radical scavenging rate as the investigation index,single factor test is used to optimize the preparation process of Perilla frutescens protein peptides,and response surface analysis test is used to optimize the optimal process conditions for the preparation of glycosylated products.The results show that the DPPH free radical scavenging rate of the prepared protein peptides reaches 96.70%when papain is hydrolyzed for 3 h at ultrasonic power 500 W for 3 min;with the mass ratio of glucose to protein peptides of 1,the DPPH free radical scavenging rate of glycosylated products could reach 59.32%after reaction at pH 9.0,100℃for 4 h;under the conditions of the mass ratio of glucose to protein peptides of 1.25,temperature of 90℃and reaction time of 4 h,the DPPH free radical scavenging rate reaches 85.55%,which is the best technological conditions of glycosylated products.The antioxidant peptides and glycosylated products prepared from Perilla frutescens protein both have higher antioxidant activity,and the antioxidant activity of protein peptides modified by glycosylation significantly increases.

关 键 词：紫苏粕 抗氧化 活性肽 糖基化 DPPH 

分 类 号：TS201.2[轻工技术与工程—食品科学]