摘要
以黑豆分离蛋白为原料,利用Alcalase对其进行酶解制备黑豆抗氧化肽,研究加酶量、底物质量分数、酶解温度和酶解时间对酶解产物抗氧化性和水解度的影响,通过单因素试验和正交试验确定最优酶解条件。采用不同截留相对分子质量的超滤膜对最优酶解条件下制备的黑豆分离蛋白酶解产物进行超滤分离并测定不同组分的抗氧化性。结果表明:制备黑豆抗氧化肽的最优酶解条件为加酶量3%、底物质量分数6%、酶解温度55℃、酶解时间70 min,在此条件下酶解产物的抗氧化性最高,·OH清除率达21. 62%;超滤分离所得组分相对分子质量越小,抗氧化性越强,相对分子质量小于3 kDa组分的抗氧化性最高,·OH清除率达29. 54%,DPPH·清除率达22. 05%,还原力(OD值)达1. 298。
The effects of dosage of enzyme,mass fraction of substrate,enzymatic hydrolysis temperature and enzymatic hydrolysis time on antioxidant activity and hydrolysis degree of hydrolysates from black bean protein isolate by Alcalase hydrolysis were studied. The optimal hydrolysis conditions were determined by single factor experiment and orthogonal experiment. The black bean protein hydrolysates were separated by ultrafiltration with different relative molecular weight cut-off,and the antioxidant activities of the components obtained were determined. The results showed that the optimal hydrolysis conditions were obtained as follows: dosage of enzyme 3%,mass fraction of substrate 6%,enzymatic hydrolysis temperature 55 ℃,and enzymatic hydrolysis time 70 min. Under these conditions,the hydrolysates showed the highest antioxidant activity,and the hydroxyl radical scavenging rate reached 21. 62%.The smaller the relative molecular weight of the fractions obtained by ultrafiltration separation,the stronger the antioxidant activity. The fraction with the relative molecular weight less than 3 kDa exhibited the highest antioxidant activity,and its hydroxyl radical scavenging rate,DPPH radical scavenging rate and reducing power were 29. 54%,22. 05% and 1. 298,respectively.
作者
田地
任健
TIAN Di;REN Jian(College of Food and Bioengineering,Qiqihar University, Qiqihar 161006, Heilongjiang,China;Heilongjiang Engineering Research Center of Com Staple Food Industralization,Qiqihar 161006,Heilongjiang, China;Heilongjiang Key Laboratory of Com Deep Processing Theory and Technology,Qiqihar 161006,Heilongjiang,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第7期64-67,共4页
China Oils and Fats
基金
齐齐哈尔大学研究生创新科研项目(YJSCX2018-043X)
国家重点研发计划重点专项项目子课题(2017YF D0400200)
黑龙江省教育厅基本业务专项(粮头食尾)重点专项(LTSW201714)
黑龙江省教育厅科研创新团队项目(135309113)
黑龙江省领军人才梯队后备带头人资助项目
黑龙江省省属高等学校植物性食品加工特色学科专项(YSTSXK201804)
关键词
黑豆抗氧化肽
黑豆分离蛋白
ALCALASE
酶解
超滤
抗氧化性
black bean antioxidant peptide
black bean protein isolate
Alcalase
enzymatic hydrolysis
ultrafiltration
antioxidant activity
