摘要
以薏米蛋白液为原料,采用双酶协同酶解的方法制备薏米多肽。以水解度为评价指标,在单因素试验的基础上,运用正交试验设计优化薏米多肽的制备工艺;利用DPPH自由基、ABTS自由基、羟基自由基(OH·)清除率和铁氰化钾还原法评价了薏米多肽的抗氧化性。结果表明:薏米多肽的最佳制备条件为:选用胰蛋白酶与碱性蛋白酶双酶协同酶解(酶活比6:4),酶解时间3 h、酶解温度50℃、酶解pH9.0、底物浓度3%、加酶量1000 U/g,在此条件下,薏米蛋白液的水解度为18.05%。薏米多肽具有较强的抗氧化活性,随着质量浓度的增大,其对DPPH自由基、ABTS自由基、羟基自由基的清除能力和还原能力均显著增加,呈现出明显的剂量依赖效应。薏米多肽对3种自由基清除活性的半数抑制浓度(IC_50)分别为8.39、0.22 mg/mL和3.33 mg/mL。
In order to prepare coix seed peptides, the coix seed protein was hydrolyzed with double enzyme at the same time in aqueous solution. To screen the optimal conditions of coix seed peptides preparation, an orthogonal design combined with single factor experiments was taken, and the indicators were based on degree of hydrolysis. Four different methods including DPPH radical scavenging, ABTS radical scavenging, hydroxyl radical scavenging and reducing power were used for evaluating the antioxidant activities of coix seed peptides. The optimal hydrolysis conditions were achieved by using pancreatin and alcalase simultaneously(enzymatic activity ratio=6∶4) to hydrolyze coix seed protein for 3 hours at substrate concentration 3%, pH 9.0, 50 ℃ and enzyme dosage 1000 U/g. Under these conditions, the degree of hydrolysis was up to 18.05%. The antioxidant activity assays showed that coix seed peptides presented strong antioxidant activity. Moreover, with the increase of the concentration of coix seed peptides, the scavenging rate of DPPH, ABTS, hydroxyl radical and reducing power increased significantly in a dose-dependent manner. The half inhibitory concentration(IC50) for the three radical scavenging activity were 8.39, 0.22 mg/mL and 3.33 mg/mL, respectively.
作者
林栋
李习美
周玛丽
田丹
张丽芳
LIN Dong;LI Ximei;ZHOU Mali;TIAN Dan;ZHANG Lifang(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005;Guizhou Engineering Research Center for Food Processing,Guiyang 550005)
出处
《食品科技》
CAS
北大核心
2019年第2期233-239,共7页
Food Science and Technology
基金
贵阳市科技局贵阳学院专项资金项目(GYU-KYZ[2018]01-07)
关键词
薏米
多肽
双酶酶解
水解度
抗氧化活性
coix seed
peptides
double enzyme hydrolysis
degree of hydrolysis
antioxidant activity
