摘要
为提高燕麦麸皮蛋白的综合利用价值,本研究通过中性蛋白酶水解燕麦麸皮蛋白制备抗氧化肽,以2,2-二苯基-1-苦基肼(DPPH)自由基清除率为指标,考察酶解时间、酶解温度、pH值和燕麦麸皮蛋白质量分数对水解效果的影响,在单因素试验的基础上结合响应面法优化工艺条件。结果显示,当燕麦麸皮蛋白质量分数为6.0%,pH值为7.5,酶解温度为45℃,酶解时间为4.5 h时,DPPH自由基清除率为(73.78±0.67)%。将酶解产物通过超滤分离出4个组分,其中F4组分清除活性最强。采用葡聚糖凝胶Sephadex G-25柱层析后分离出3个组分,并以DPPH自由基、羟基自由基(·OH)及超氧自由基(O_(2)^(·-))的清除率为指标,检测分离组分的抗氧化活性。研究发现,Sephadex G-25分离的E2组分抗氧化活性最高,其DPPH自由基、羟基自由基(·OH)和超氧自由基(O_(2)^(·-))的清除率分别达到(84.8±0.5)%、(81.6±0.7)%和(80.1±0.7)%。结果表明,中性蛋白酶能有效酶解燕麦麸皮蛋白制备抗氧化肽,且抗氧化肽经分离纯化后可显著提高抗氧化活性,为燕麦麸皮蛋白活性肽的制备和提升其附加值提供参考依据。
To enhance the comprehensive application value of oat bran protein,this study prepared antioxidant peptides by enzymatic hydrolysis of oat bran protein with neutral protease.The DPPH free radical scavenging rate was used as an indicator to investigate the effects of enzymolysis time,enzymolysis temperature,pH value,and mass fraction of oat bran protein on the hydrolysis efficiency.Based on single-factor experiments,response surface methodology was employed to optimize the process conditions.The results showed that when the mass fraction of oat bran protein was 6.0%,pH value was 7.5,the enzymolysis temperature was 45℃,and the enzymolysis time was 4.5 h,the DPPH free radical scavenging rate was(73.78±0.67)%.The enzymatic hydrolysates were separated into four fractions by ultrafiltration,with the F4 fraction exhibiting the highest scavenging ability.Further purification using Sephadex G-25 gel filtration chromatography yielded three sub-fractions,which were assessed for their antioxidant activities based on their abilities to scavenge DPPH free radicals,hydroxyl radicals(·OH),and superoxide radicals(O_(2)^(·-)).The study found that the E2 sub-fraction separated by Sephadex G-25 had the highest antioxidant activity,with the scavenging ability of DPPH radicals,hydroxyl radicals(·OH),and superoxide radicals(O_(2)^(·-))were(84.8±0.5)%,(81.6±0.7)%,and(80.1±0.7)%.These findings indicate that neutral protease can effectively hydrolyze oat bran protein to produce antioxidant peptides,and the antioxidant activity of these peptides can be significantly enhanced through separation and purification processes.This study provides a reference for the preparation of bioactive peptides from oat bran protein and offers a basis for enhancing their functional value.
作者
李华鑫
杨炫康
陈颖
吴晓婷
刘思恋
杨忠
周成刚
高丹丹
LI Huaxin;YANG Xuankang;CHEN Ying;WU Xiaoting;LIU Silian;YANG Zhong;ZHOU Chenggang;GAO Dandan(China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,China;College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,China;The No.2 People's Hospital of Lanzhou,Lanzhou 730046,China)
出处
《浙江农业学报》
北大核心
2025年第9期1958-1968,共11页
Acta Agriculturae Zhejiangensis
基金
甘肃省高校青年博士支持项目(2023QB-001)
甘肃省2024年重点人才项目
兰州市青年科技人才创新项目(2023-QN-69)
甘肃省高等教育教学成果培育项目(2022GSJXCGI09)
西北民族大学校级创新创业教育示范专业项目(2022XJCXCYSFZY01)
甘肃省科技厅技术创新引导计划科技专员专项(23CXGA0078)
西北民族大学中央高校基本科研业务费项目(3192024125-01)
甘肃省科技厅技术创新引导计划科技型中小企业技术创新基金(23CXGP0002)。
