超声预处理对枸杞果渣蛋白酶解效率及抗氧化活性的影响  

The effect of ultrasonic pretreatment on the enzymatic hydrolysis efficiency and antioxidant activity of Lycium barbarum residue protein

作　　者：陈建双 陈程 杨雪 杨洋 CHEN Jianshuang;CHEN Cheng;YANG Xue;YANG Yang(School of Basic Medicine Sciences,Chengde Medical University,Chengde 067000,Hebei,China)

机构地区：[1]承德医学院基础医学院,河北承德067000

出　　处：《粮食与油脂》2025年第4期138-143,154,共7页Cereals & Oils

基　　金：河北省中医药类科学研究课题计划项目(2024120)。

摘　　要：以枸杞果渣为原料提取蛋白质后,分别采用超声波清洗器、超声波细胞粉碎机对枸杞果渣蛋白进行超声处理,然后添加中性蛋白酶进行酶解,制备枸杞抗氧化肽,并研究不同预处理方法对枸杞果渣蛋白酶解过程的热力学和动力学的影响。结果表明:2种超声预处理均可提高枸杞果渣蛋白的水解度、多肽质量浓度及抗氧化活性;同时能够降低高分子质量(>3000 u)肽段的含量,提高200~3000 u肽段的含量;降低酶解所需活化能,提高酶解速率,其中超声波细胞粉碎机更有利于辅助枸杞果渣蛋白酶解制备抗氧化肽。After extracting protein from Lycium barbarum residue,the Lycium barbarum residue protein was treated by ultrasonic cleaner and ultrasonic cell grinder,respectively.Then,neutral protease was added for enzymatic hydrolysis to prepare Lycium barbarum antioxidant peptides.The thermodynamic and kinetics effects of different pretreatment methods on the enzymatic hydrolysis process of Lycium barbarum residue protein were studied.The results showed that both ultrasound pretreatment methods could improve the hydrolysis degree,mass concentration of poy peptide,and antioxidant activity of Lycium barbarum residue protein,meanwhile reduce the content of high molecular weight(>3000 u)peptide segments and increase the content of 200-3000 u peptide segments,reduce the activation energy required for enzymatic hydrolysis and increase the enzymatic hydrolysis rate,among which the ultrasonic cell grinder was more conducive to assisting in the preparation of antioxidant peptides from Lycium barbarum residue protein by enzymatic hydrolysis.

关 键 词：枸杞果渣蛋白 超声预处理 动力学 热力学 抗氧化肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]