摘要
目的:研究木瓜蛋白酶酶解核桃粕蛋白产物的抗氧化特性。方法:测定不同酶解时间下的酶解液的抗氧化性;用葡聚糖凝胶分离活性肽段并测定其抗氧化性。结果:在酶用量6000U/g底物、底物质量分数3%、pH7.5、温度55℃的酶解条件下酶解210min,酶解液的抗氧化活性较高,OH·清除率55.43%,O2-·清除率64.23%,DPPH·清除率79.32%,总抗氧化能力98.74%单位/mL;通过葡聚糖凝胶分离并与已知标准品对照,木瓜蛋白酶酶解核桃粕蛋白产物抗氧化活性多肽的分子质量主要集中在1321～607Da,该分子质量片段活性多肽对OH·的清除率为42.26%,对O2-·的清除率为57.33%,对DPPH·清除率为74.43%,总抗氧化能力88.43单位/mL。结论:木瓜蛋白酶酶解核桃粕蛋白210min时酶解液的抗氧化活性较高,抗氧化活性多肽分子质量主要集中在1321～607Da之间。
Objective：Antioxidative activity of hydrolysates, which come from walnut residue protein by the Papain was studied. Method： Antioxidative activity of hydrolysates of different hydrolysis time and the different molecular weight group of polypeptide isolated by gel chromatography were determined. Result：In the optimum reaction conditions of enzyme： dosage of enzyme 6 000 U/g, substrate concentration 3%, pH 8.5, temperature 55 ℃ with 210 min reaction time, the hydrolysates have strong anti-oxidized ability： 55.43% of OH· scavenging rate, 64.23% of O^2-. scavenging rate, 79. 32% of DPPH. scavenging rate, 98.74% OD/mL of total anti-oxidized ability. The different molecular weight group of polypeptides was also studied and the result showed that 1 321-607 Da have strong anti-oxidized ability： 42.26% of OH· scavenging rate, 57.33% of O^2-. scavenging rate, 74.43% of DPPH· scavenging rate, 88.43 OD/mL of total anti-oxidized ability. Conclusion：Hydrolysates with the optimum hydrolysis time of 210 min and 1 321-607 Da molecular weight of polypeptides have strong ability of antioxidative activity.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第5期8-14,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
核桃粕
木瓜蛋白酶
酶解
多肽
抗氧化活性
Walnut residue Papain Enzymatic hydrolysis Polypeptide Antioxdative activity
