摘要
为了制备高活性的螺旋藻抗氧化肽,通过优化木瓜蛋白酶酶解条件,并结合超滤、凝胶过滤层析等方法,从钝顶螺旋藻酶解液中分离、纯化抗氧化肽,并对其体外抗氧化活性进行研究。结果表明,木瓜蛋白酶酶解钝顶螺旋藻的最适工艺条件为:酶底比1.6%、温度60℃、水解时间9 h、pH7.0。相对分子质量范围为0到3 000的螺旋藻酶解液的抗氧化活性最高。该部分酶解液通过凝胶层析纯化获得更高活性的螺旋藻抗氧化肽,其DPPH·清除率、OH·清除率和总抗氧化能力分别相当于质量浓度为(1.01±0.07)×10-2、(4.77±0.28)×10-1、(3.79±0.81)×10-2mg/mL的抗坏血酸溶液,从而为螺旋藻抗氧化肽用于抗氧化功能食品和生物制药方面奠定基础。
In order to obtain antioxidative peptides from Spirulina platensis,this study was performed to optimize the enzymatic hydrolysis process of Spirulina platensis by papain and to purify antioxidant peptides from digests of Spirulina platensis by ultra-filtration and gel filtration chromatography,and the antioxidative activity was also determined in vitro.The results indicated that the optimum hydrolysis conditions of papain were given as follows：ratio of enzyme to substrate 1.6%,temperature 60 ℃,hydrolysis time 9 h,pH 7.The hydrolysates with molecular weights ranging from 0 to 3 000 had the most potent antioxidative activity.This fraction of the hydrolysate was purified by gel chromatography to obtain antioxidative peptides with higher activity.The DPPH radical scavenging rate,hydroxyl radical scavenging rate and total antioxidant capacity of the purified antioxidative peptides were equivalent to those of （1.01±0.07）×10-2 mg/mL,（4.77±0.28）×10-1 mg/mL and （3.79 ±0.81） × 10-2 mg/mL ascorbic acid solution respectively,suggesting that the antioxidative peptides from Spirulina platensis possess high antioxidative activity.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第1期22-26,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(J1103516、31201339)
教育部新世纪优秀人才支持计划项目(NCET-11-0587)
国家林业公益性行业科研专项资金项目(201304805)
国家高技术研究发展计划(863计划)资助项目(2013AA102205)
十二五国家科技支撑计划(2012BAD33B04)
北京市科技北京百名领军人才培养工程项目(Z131110000513026)
关键词
钝项螺旋藻
活性肽
酶解
抗氧化
体外活性
Spirulina platensis
bioactive peptide
enzymatic hydrolysis
antioxidation
in vitro activity
