期刊论文

Preparation of Peptides from Peach Kernel Protein by Enzymolysis and Its Antioxidant Capacity

Li, A.

中文

中国粮油学报

1003-0174

2018

33

4

93-100

10.3969/j.issn.1003-0174.2018.04.015

西藏农业重大专项（Z2016B01N04）；

本校为第一且通讯机构

以桃仁蛋白为原料,对响应面法优化多肽制备条件和酶解多肽各组分的抗氧化活性进行了研究。结果表明:以底物浓度3.5 %、pH 10.4、加酶量4 200 U/g、酶解时间4.9 h条件下进行碱性蛋白酶酶解,可获得桃仁蛋白的最高水解度(61.12 ±0.7)%和多肽得率(67.91 ±0.5)%。桃仁蛋白及其酶解物的SDS-PAGE凝胶电泳图表明,酶解后的多肽分子质量大部分小于12 000 u。酶解液(PPH)及其超滤分离所得4组分分别采用DPPH自由基清除能力、ABTS自由基清除能力、亚硝酸根离子清除能力和总抗氧化能力4个体外抗氧化活性测试,结果显示不同分子质量组分间的抗氧化活性存在显著性差异(P

The study aims to optimize the enzymatic hydrolysis condition and detect in vitro antioxidant capacities of hydrolytic Peach kernel peptides. The degree of hydrolysis (DH) and extraction rate of peptide, as responses, were optimized by using Response Surface Methodology (RSM). The optimization results were: substrate concentration of 3.5%, pH value 10.4, enzyme dosage 4 200 U/g and enzymolysis time of 4.9 h. Under this optimum condition, the DH and extraction rate of polypeptide were (61.12±0.7)% and (67.91±0.5)%, respectively. The SDS-PAGE a...