酶解法制茶渣多肽及其抗氧化性能研究  

Study on Antioxidant Properties and Extraction Technology of Tea-Leaf Peptides by Enzymatic Hydrolysis

作　　者：黄晓辉 王颖 林辉 

机构地区：[1]宁德师范学院化学与材料学院,福建 宁德

出　　处：《食品与营养科学》2020年第4期267-275,共9页Hans Journal of Food and Nutrition Science

摘　　要：以茶渣粗蛋白为原料,使用酶法水解制茶渣多肽。制备茶渣多肽的最优工艺为:采用碱性复合酶(碱性果胶酶:高碱性纤维素酶 = 1:1)、加酶量1600 U/g、粗蛋白水溶液的质量分数为0.8%、水解温度55℃、pH为10、水解时间1 h。对茶渣多肽进行抗氧化性能研究结果表明:茶渣多肽对羟基自由基具有清除作用,清除率高达到77.46%,茶渣多肽对DPPH•具有清除作用,茶渣多肽对DPPH•的抑制率达82%。The polypeptides from the tea-leaf are hydrolyzed by enzymatic hydrolysis. The results show that the optimal process for the preparation of tea-leaf peptides: using alkaline composite enzyme (al-kaline pectinase:high alkaline cellulase = 1:1), enzyme quantity 1600 u/g, the ratio of crude protein of aqueous solution 0.8%, hydrolysis temperature 55˚C, pH 10, the time 1 h. The antioxidant activity of tea-leaf peptides showed that tea-leaf peptides had scavenging effect on hydroxyl radical with a high scavenging rate of 77.46%, tea-leaf peptides had scavenging effect on DPPH• and the inhibitory rate of tea-leaf peptides on DPPH• was up to 82%.

关 键 词：茶渣多肽 酶水解法 抗氧化性能 

分 类 号：TS2[轻工技术与工程—食品科学与工程]