摘要
以黑芝麻为原料,制备芝麻蛋白;分别用中性蛋白酶、木瓜蛋白酶及碱性蛋白酶对芝麻蛋白进行水解制得酶解液,然后对酶解产物进行抗氧化性能研究。以对自由基的清除率为考察指标,筛选出较优单酶,并通过正交试验对酶解条件进行优化。结果表明:中性蛋白酶为最优单酶,其酶解液具有良好的抗氧化性能,能有效清除体外自由基,其中对羟自由基(·OH)的清除率最高可达到94.84%,对超氧阴离子自由基(O2·)清除率最高可达到74.78%,而对脂过氧化自由基(ROO·)清除率为43.63%;酶解时的pH值、酶解温度是影响酶解效果的主要因素。
Black sesame protein was prepared by alkaline extraction and acid precipitation,and then subjected to single enzymatic hydrolysis with neutral proteinase,papain and alkaline protease.Neutral protease was screened out of the three proteases for preparing black sesame protein with higher free radical scavenging activity.Additionaly,the optimization of respective conditions for neutral protease hydrolysis for achieving maximum scavenging rates for hydroxyl,superoxide anion and peroxyl free radicals was carried out using orthogonal array design,and the results showed that the maximum scavenging rates for the above three species of radicals were up to 94.84%,74.78% and 43.63%,respectively,under optimized hydrolysis conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期85-88,共4页
Food Science
基金
中国科学院知识创新工程重要方向项目(KZCX2-YW-209)
"十一五"国家科技支撑计划项目(2008BAD94B08)
关键词
芝麻蛋白
抗氧化
自由基
sesame protein
antioxidant activity
free radical
