酶解法制备花生肽及其抗氧化活性分析  

Enzymatic preparation of peanut peptides and analysis of their antioxidant activity

作　　者：牛家乐 田青[1] 伊艳杰[1,3] 惠明 NIU Jiale;TIAN Qing;YI Yanjie;HUI Ming(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Provincial Engineering Research Center for Preservation and Breeding of Industrial Microbial Strains,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南省工业微生物菌种保藏与选育工程研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462300

出　　处：《河南工业大学学报（自然科学版）》2024年第4期19-28,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重点研发与推广专项(科技攻关)项目(232102111011)。

摘　　要：为提高花生粕利用价值,开发健康安全的花生肽功能食品,采用碱提酸沉法提取花生蛋白,利用碱性蛋白酶酶解制备花生抗氧化肽,通过单因素试验、 Plackett-Burman试验和响应面试验优化花生抗氧化肽的制备工艺,并对其酶解前后的成分和结构进行测定,通过体外模拟胃肠道消化评价其抗氧化稳定性。结果表明:酶解花生蛋白制备花生抗氧化肽的最佳工艺条件为酶解pH9.5、温度50℃、碱性蛋白酶添加量6 100 U/g、底物浓度4%、时间4 h,在此条件下制备的花生抗氧化肽ABTS自由基清除率可达90.31%±0.53%、水解度可达35.06%±1.29%,与预测值无显著性差异;采用此工艺制备的花生肽抗氧化活性较花生蛋白提升约50%;体外模拟消化后,花生肽仍保持了较高的抗氧化活性。研究结果为花生抗氧化肽的高效制备及推动花生粕在食品加工行业的应用提供了理论依据。In order to improve the utilization value of peanut meal and develop healthy and safe peanut peptide functional foods,peanut protein was extracted by alkaline extraction and acid precipitation,and peanut antioxidant peptides were prepared by alkaline protease enzyme,and the preparation process was optimized by one-way test,Plackett-Burman test,and response surface test,and the compositions and structures before and after the enzyme digestion were determined,and their antioxidant stability was evaluated by simulating gastrointestinal tract digestion in vitro.The results showed that the optimal conditions for the preparation of peanut antioxidant peptides were pH 9.5,temperature 50℃,alkaline protease addition of 6100 U/g,substrate concentration of 4%,and time 4 h.The ABTS radical scavenging rate of the peanut antioxidant peptides prepared under these conditions was up to 90.31%±0.53%,and the degree of hydrolysis was up to 35.06%±1.29%,with no significant difference with the predicted values.The antioxidant activity of peanut peptide prepared by this process was increased by about 50%compared with that of peanut protein;the peanut peptide still maintained high antioxidant activity after simulated digestion in vitro.The results provide a theoretical basis for the efficient preparation of peanut antioxidant peptides and the promotion of the application of peanut meal in food processing industry.

关 键 词：花生粕 酶解法 抗氧化肽 工艺优化 体外消化 

分 类 号：TS201.2[轻工技术与工程—食品科学]