ZHU Xiuqing, LI Meiying, SUN Bingyu, WANG Ziyue, YANG Hongzhe, MENG Yan, ZHANG Na, WANG Bing. Preparation of Polypeptides from Hemp by Two-step Enzymatic Hydrolysis with Complex Enzymes and Its Antioxidant Properties[J]. Science and Technology of Food Industry, 2021, 42(2): 161-169. DOI: 10.13386/j.issn1002-0306.2020080101
Citation: ZHU Xiuqing, LI Meiying, SUN Bingyu, WANG Ziyue, YANG Hongzhe, MENG Yan, ZHANG Na, WANG Bing. Preparation of Polypeptides from Hemp by Two-step Enzymatic Hydrolysis with Complex Enzymes and Its Antioxidant Properties[J]. Science and Technology of Food Industry, 2021, 42(2): 161-169. DOI: 10.13386/j.issn1002-0306.2020080101

Preparation of Polypeptides from Hemp by Two-step Enzymatic Hydrolysis with Complex Enzymes and Its Antioxidant Properties

More Information
  • Received Date: August 12, 2020
  • Available Online: January 20, 2021
  • Since hemp seeds because of rich in nutrients and do not contain anti-nutritional factors such as trypsin inhibitors have become a research hotspot in the fields of food and medicine in recent years. In this study,hemp protein isolate was enzymolysis step by step with alkaline protease and papain complex enzyme,and the hemp polypeptide was prepared by response surface. The DPPH free radical scavenging rate and iron reducing capacity were measured by spectrophotometer,and the antioxidant capacity of hemp polypeptide was evaluated. The results showed that the contents of hemp polypeptide was highest obtained by enzymatic hydrolysis of alkaline protease followed by papain. The optimal conditions of enzymatic hydrolysis were as follows:The first step was alkaline protease hydrolysis:The substrate concentration was 5%,the time of enzymatic hydrolysis was 2 h,the pH was 8.5,the temperature of enzymatic hydrolysis was 54 ℃,the amount of enzyme added was 10100 U/g.The second step was papain hydrolysis. The pH was 6.5,the temperature was 50 ℃,the amount of enzyme added was 5000 U/g,the enzymolysis time was 1.5 h,the degree of hydrolysis of hemp peptide mixture was 24.48%,and the contents of peptide was 8.48 mg/mL.The DPPH free radical scavenging rate of hemp polypeptide was 82.32%,the hemp polypeptide had stronger iron reducing ability than hemp protein isolate,which indicated that hemp poly peptide had strong antioxidant ability. This study would provide a theoretical basis for the development and utilization of hemp protein poly peptide.
  • [1]
    Russo E.Cannabis treatments in obstetrics and gynecology:A historical review[J].Journal of Cannabis Therapeutics,2002,2(3/4):5-35.
    [2]
    何锦风,陈天鹏,卢蓉蓉,等.汉麻籽的综合利用及产业化研究[J].中国食品学报,2010,10(3):98-112.
    [3]
    Janick J,Whipkey A. Trends in new crops and new uses[M]. Alexandria:ASHS Press,2002.
    [4]
    Andre C M,Hausman J F,Guerriero G.Cannabis sativa:The plant of the thousand and one molecules[J].Frontiers in Plant Science,2016,7:19.
    [5]
    Sacilik K,Öztürk R,Keskin R.Some physical properties of hemp seed[J].Biosystems Engineering,2003,86(2):191-198.
    [6]
    Wang X S,Tang C H,Yang X Q,et al.Characterization,amino acid composition and in vitro digestibility of hemp(Cannabis sativa L.)proteins[J].Food Chemistry,2008,107(1):11-18.
    [7]
    Callaway J C.Hempseed as a nutritional resource:An overview[J].Euphytica,2004,140(1/2):65-72.
    [8]
    孟妍,曾剑华,王尚杰,等.汉麻籽蛋白研究进展[J].食品工业,2020,41(1):268-273.
    [9]
    Coşkuner Y,Karababa E.Some physical properties of flaxseed(Linum usitatissimum L.)[J].Journal of Food Engineering,2007,78(3):1067-1073.
    [10]
    Babini E,de Tagliazucchi D,Martini S,et al.LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins[J].Food Chemistry,2017,228:186-196.
    [11]
    Leizer C,Ribnicky D,Poulev A,et al.The composition of hemp seed oil and its potential as an important source of nutrition[J].Journal of Nutraceuticals,Functional & Medical Foods,2000,2(4):35-53.
    [12]
    Hartmann R,Meisel H.Food-derived peptides with biological activity:From research to food applications[J].Current Opinion in Biotechnology,2007,18(2):163-169.
    [13]
    Cotabarren J,Rosso A M,Tellechea M,et al.Adding value to the chia(Salvia hispanica L.)expeller:Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain[J].Food Chemistry,2019,274:848-856.
    [14]
    Zhang H J,Bartley G E,Zhang H,et al.Peptides identified in soybean protein increase plasma cholesterol in mice on hypercholesterolemic diets[J].Journal of Agricultural and Food Chemistry,2013,61(35):8389-8395.
    [15]
    Da Silva Pereira L,Do Nascimento V V,De Fátima Ferreira Ribeiro S,et al.Characterization of Capsicum annuum L.leaf and root antimicrobial peptides:Antimicrobial activity against phytopathogenic microorganisms[J].Acta Physiologiae Plantarum,2018,40(6):107.
    [16]
    梁凯.汉麻籽粕降血糖肽的酶法制备及其分离纯化[D]. 广州:华南理工大学,2014.
    [17]
    Tang C H,Wang X S,Yang X Q.Enzymatic hydrolysis of hemp(Cannabis sativa L.)protein isolate by various proteases and antioxidant properties of the resulting hydrolysates[J].Food Chemistry,2009,114(4):1484-1490.
    [18]
    赵新淮,冯志彪.大豆蛋白水解物水解度测定的研究[J].东北农业大学学报,1995,26(2):178-181.
    [19]
    王阳.生物法制备低分子大豆蛋白肽[D].大连:大连工业大学,2011.
    [20]
    Chen Y X,Liu X Y,Xiao Z,et al.Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations[J].International Journal of Biological Macromolecules,2016,91:505-509.
    [21]
    Remanan M K,Wu J.Antioxidant activity in cooked and simulated digested eggs[J].Food Funct,2014,5(7):1464-1474.
    [22]
    柳佳芸,高思宇,朱运平,等.肽酶体系生成高F值寡肽机制的探讨[J].中国食品学报,2020,20(4):291-299.
    [23]
    李俊江,潘道东,郭宇星,等.鹅肉蛋白酶解条件优化及酶解产物抗氧化活性研究[J].食品科学,2012,33(3):126-130.
    [24]
    王熙,刘晓攀,刘冰,等.酶解法制备条浒苔抗氧化肽工艺优化及其消化稳定性研究[J].食品工业科技,2020,41(16):176-181

    ,219.
    [25]
    祝素莹,朱瑜,张银志,等.复合蛋白酶水解核桃粕制备血管紧张素转化酶抑制肽工艺优化[J].食品研究与开发,2020,41(17):56-63.
    [26]
    马诗文,高云,韩思杨,等.复合酶协同水解法制备绿豆抗氧化多肽[J].食品工业科技,2019,40(15):161-165

    ,183.
    [27]
    ] 周徐慧.汉麻籽蛋白抗氧化肽的制备及其活性研究[D].无锡:江南大学,2008.
    [28]
    罗春艳,吴杨阳,孙海燕,等.响应面优化鱿鱼须脱皮液胶原肽酶解工艺及抗氧化活性[J].食品科学,2016,37(21):176-182.
    [29]
    Yang Z D,Zhai W W.Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn(Zea mays L.)[J].Innovative Food Science & Emerging Technologies,2010,11(1):169-176.
    [30]
    Siddhuraju P.Studies on the antioxidant activity of Indian Laburnum(Cassia fistula L.):A preliminary assessment of crude extracts from stem bark,leaves,flowers and fruit pulp[J].Food Chemistry,2002,79(1):61-67.
    [31]
    Alemán A,Giménez B,Pérez-Santin E,et al.Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate[J].Food Chemistry,2011,125(2):334-341.
    [32]
    王庆玲. 汉麻蛋白改性对蛋白功能性质及营养价值的影响研究[D]. 无锡:江南大学,2019.
  • Cited by

    Periodical cited type(10)

    1. 夏羽菡,丁欢,孟甘露,赵荣,刘文颖,杜颖鑫. 小麦肽对小鼠成肌细胞C2C12凋亡的影响及机制研究. 中国食物与营养. 2024(10): 54-61 .
    2. 李尽哲,张弛,盛思佳,柳凤凤,祝浩杰,黄雅琴. 花脸香蘑山药菌质饮料的配方优化及其抗氧化活性. 食品工业科技. 2023(05): 195-203 . 本站查看
    3. 杨亚萍,吕亚辉,刘飞祥,彭新. 灵芝菌丝体硒多糖结构表征、抗氧化活性及对小鼠运动疲劳的影响. 中国食品添加剂. 2023(06): 109-118 .
    4. 符家庆,毛志晨. 蒲菜总黄酮的分离纯化及其对小鼠运动耐力的影响. 中国食品添加剂. 2023(06): 138-145 .
    5. 侯志远,孟飞燕. 响应面法优化白灵菇菌丝体多糖运动饮料配方及其抗疲劳研究. 中国食品添加剂. 2023(07): 174-180 .
    6. 张瑞,刘敬科,常世敏,刘俊利. 谷物饮料的研究进展. 食品科技. 2023(08): 152-158 .
    7. 吕一鸣,田潇凌,王晓曦,马森. 小麦蛋白质研究与开发现状. 粮食加工. 2022(03): 8-13 .
    8. 赵云龙. 芜菁山楂复合饮料配方优化及其对运动耐力的影响. 食品工业科技. 2022(14): 401-408 . 本站查看
    9. 樊一婷. 缓解恢复运动性疲劳的天然物质化学提取工艺及性能分析. 粘接. 2022(10): 118-121 .
    10. 董佳萍,杨琪,谢琳琳,王鹤霖,刘殊凡,迟晓星. 金雀异黄素缓解免疫抑制大鼠运动性疲劳的作用研究. 中国粮油学报. 2022(09): 111-116 .

    Other cited types(10)

Catalog

    Article Metrics

    Article views (251) PDF downloads (24) Cited by(20)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return