观赏海棠果抗氧化肽制备及其对油脂抗氧化作用研究  

Study on preparation of antioxidant peptides from ornamental Begonia fruit and its antioxidant effect on oil

作　　者：刘晓伟 崔淼 王萌蕾 牛恒林 LIU Xiao-wei;CUI Miao;WANG Meng-lei;NIU Heng-lin(School of Culture and Tourism,Luoyang Polytechnic,Luoyang 471000,Henan,China)

机构地区：[1]洛阳职业技术学院文化与旅游学院,河南洛阳471000

出　　处：《粮食与油脂》2024年第5期43-48,83,共7页Cereals & Oils

基　　金：河南省重点研发与推广专项(科技攻关)(212102310386)。

摘　　要：以观赏海棠果蛋白粉为原料,通过超声辅助酶解制备观赏海棠果抗氧化肽。在单因素试验的基础上,以抗氧化肽得率和DPPH自由基清除率的总评归一值为指标,通过响应面法优化制备工艺,并评价观赏海棠果抗氧化肽对油脂的抗氧化作用。结果表明:最佳工艺条件为加酶量4000 U/g、(以观赏海棠果蛋白粉质量计)pH 6.5、木瓜蛋白酶与中性蛋白酶质量比2∶1、底物质量分数9%、酶解时间1.4 h、酶解温度51℃、超声时间19 min、超声功率250 W,在此条件下观赏海棠果抗氧化肽得率为50.71%,其对DPPH自由基的清除率为87.92%,总评归一值为0.998;抗氧化试验表明,观赏海棠果抗氧化肽对油脂具有较强的抗氧化作用。Using ornamental Begonia fruit protein powder as raw material,antioxidant peptides from ornamental Begonia fruit were prepared by ultrasound assisted enzymatic hydrolysis.On the basis of single factor experiments,the overall normalized values of antioxidant peptide yield and DPPH free radical scavenging rate were used as indicators to optimize the preparation process through response surface methodology,and the antioxidant effect of ornamental Begonia fruit antioxidant peptides on oil was evaluated.The results showed that the optimal process conditions were enzyme addition 4000 U/g(based on the mass of ornamental Begonia fruit protein powder),pH 6.5,mass ratio of papain to neutral protease 2∶1,substrate mass fraction 9%,enzymatic hydrolysis time 1.4 h,enzymatic hydrolysis temperature 51℃,ultrasonic time 19 min,and ultrasonic power 250 W.Under these conditions,the yield of antioxidant peptides from ornamental Begonia fruit was 50.71%and its clearance rate of DPPH free radicals was 87.92%,with overallnormalized values of 0.998.Antioxidant tests showed that the antioxidant peptides from ornamental Begonia fruits had strong antioxidant effect on oil.

关 键 词：观赏海棠果 抗氧化肽 复合酶 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]