摘要:
以花生分离蛋白为原料,研究复合酶协同酶解法制备低苦味花生多肽的最佳条件,并分析其体外抗氧化活性。根据单因素实验的结果,筛选出低苦味花生多肽的最佳水解条件,并通过测定清除DPPH、ABTS+自由基的能力来评价其抗氧化活性。结果表明,复合蛋白酶协同酶解花生分离蛋白的最佳反应条件为:使用碱性蛋白酶(pH8.5,温度55℃,时间4 h)、蛋白酶P(pH7.0,温度50℃,时间3 h)和风味酶(pH7.0,温度50℃,时间2 h)依次分步酶解花生分离蛋白,三种酶添加量分别为0.8%、0.4%和0.2%。此工艺下,酶解液苦味值为1.3,多肽得率为86.75%,相对分子质量低于1 kDa的多肽含量达85.93%。酶解液质量浓度为4 mg/mL时,对DPPH自由基和ABTS+自由基清除率分别为80.70%和87.92%,表明花生粗多肽抗氧化活性较好。
Abstract:
Peanut protein isolate was used as raw material to study the optimal conditions for the preparation of low-bitter peanut peptide by hydrolysis by complex enzymes and its antioxidative activity in vitro. According to the results of single factor experiments,the optimal hydrolysis conditions of low-bitter peanut peptides were screened,and their antioxidant activities were evaluated by measuring the ability to scavenge DPPH and ABTS+ free radicals. The results showed that the optimal reaction conditions for enzymatic hydrolysis of peanut protein isolated by complex enzymes were:Peanut protein isolate was hydrolysed by alcalase(pH8.5,temperature 55℃,time 4 h),protease P(pH7.0,temperature 50℃,time 3 h)and flavourzyme(pH7.0,temperature 50℃,time 2 h)step by step with the dosage of three enzymes 0.8%,0.4%,and 0.2%,respectively. Under this process,the enzymatic hydrolysate had a bitterness value of 1.3,the polypeptide yield was 86.75%,and the polypeptide contents of the enzymatic hydrolysate with a molecular weight lower than 1 kDa was 85.93%. When the concentration of enzymatic hydrolysate was 4 mg/mL,the DPPH radicals and ABTS+ radical scavenging rates were 80.70% and 87.92%,respectively,which indicated that the peanut peptides had good antioxidant activity.
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