超声辅助酶解制备大米蛋白黄嘌呤氧化酶活性抑制肽的工艺条件优化  

Optimization of Process Conditions for Xanthine Oxidase Activity Inhibitory Peptide of Rice Protein by Ultrasound-Assisted Protease Enzymolysis

作　　者：张薇[1] 李爱琳 李书国[1] Zhang Wei;Li Ailin;Li Shuguo(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018)

机构地区：[1]河北科技大学食品与生物学院,石家庄050018

出　　处：《中国粮油学报》2024年第6期51-58,共8页Journal of the Chinese Cereals and Oils Association

基　　金：河北省重点研发计划项目(21327111D)。

摘　　要：以大米蛋白为原料,研究碱性蛋白酶酶解法制备黄嘌呤氧化酶(Xanthine Oxidase,XOD)活性抑制肽,并对其体外功能活性进行评价。研究了蛋白酶种类、底物质量分数、酶解温度、加酶量、酶解pH、酶解时间对大米蛋白水解度(degree of hydrolysis,DH)及酶解产物对黄嘌呤氧化酶活性抑制率的影响,探讨了不同超声处理方式对酶解过程的影响,通过响应面法对实验条件进行了优化结果为:采用碱性蛋白酶,底物质量分数5%,酶解温度为56℃,加酶量为8000 U/g,酶解pH为10,超声功率70 W,超声酶解60 min,对所制备的大米蛋白黄嘌呤氧化酶活性抑制肽的功能活性进行了评价。在最优条件下其黄嘌呤氧化酶抑制活性的IC_(50)为1.55 mg/mL,ABTS自由基清除作用、羟基自由基清除作用、DPPH自由基清除作用的IC_(50)值分别为0.49、12.48、3.88 mg/mL。Xanthine oxidase(XOD)inhibitory peptide was prepared by hydrolysis of rice protein with alkaline protease and its functional activity was evaluated in vitro.The response surface experiment was conducted to optimize the enzymolysis conditions with xanthine oxidase inhibition rate and hydrolysis degree as indexes,including protease type,amount of enzyme,substrate mass fraction,enzymolysis pH,enzymolysis temperature and enzymolysis time.on this basis,the influence of different ultrasonic treatments on enzymolysis process was discussed.the optimization results were as follows:alkaline protease was used,substrate mass fraction was 5%,enzymatic hydrolysis temperature was 56℃,enzyme dosage was 8000 U/g,enzymatic hydrolysis pH was 10,ultrasonic power was 70 W,and ultrasonic enzymatic hydrolysis was carried out for 60 min.At these conditions,the IC_(50) of XOD inhibitory activity was 1.55 mg/mL and the IC_(50) values of ABTS+radical scavenging,hydroxyl radical scavenging and DPPH radical scavenging were 0.49,12.48 mg/mL and 3.88 mg/mL,respectively.

关 键 词：大米蛋白 黄嘌呤氧化酶抑制肽 酶解 生物活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]