苜蓿叶蛋白制备抗氧化肽的条件优化
目的 优化苜蓿叶蛋白制备抗氧化肽的条件。方法 以现蕾期苜蓿叶为原材料, 利用加热法提取苜蓿叶蛋白, 再分别用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胰蛋白酶、胃蛋白酶等5种蛋白酶分别进行水解。以酶解时间、酶解温度、酶解pH为影响因素, 以提取物水解液对DPPH自由基的清除率为指标, 采用单因素试验和正交试验对苜蓿叶蛋白制备抗氧化肽的条件进行优化。结果 5种蛋白酶中, 碱性蛋白酶酶活力较高、比较稳定、具有较强的DPPH清除能力。各因素对抗氧化值影响的顺序依次为pH、温度、时间, 最适水解条件为酶解时间4.0 h, 温度55 ℃, pH 11.50, 在此条件下, 清除率为(58.10±1.09)%。结论 在最优条件下用酶解法可制备具有较高抗氧化活性的植物肽。
Objective To optimize the conditions for preparation of antioxidant peptides from alfalfa leaf protein. Methods Taking the fresh alfalfa leaf as the raw material, alfalfa leaf protein was extracted by heating, and the extraction was hydrolyzed by 5 proteases including alkaline protease, neutral protease, papain, trypsin and pepsin. With enzymatic hydrolysis time, enzymatic hydrolysis temperature and enzymatic hydrolysis as the influencing factors, the DPPH free radical scavenging rate of the extract hydrolysate as indicator, the single factor test and orthogonal test were used to optimize the preparation process of antioxidant peptides from alfalfa leaf protein. Results Among the 5 kinds of proteases, the alkaline protease enzyme activity was relatively high, stable, and had a strong DPPH scavenging ability. The order of the factors affecting the oxidation value was pH, temperature and time. The optimal hydrolysis conditions were hydrolysis time 4.0 h, temperature 55 ℃, pH 11.50. Under this condition, the removal rate was (58.10±1.09)%. Conclusion Plant peptides with higher antioxidant activity can be prepared by enzymatic hydrolysis under optimal conditions.
标题：苜蓿叶蛋白制备抗氧化肽的条件优化
英文标题：Optimization of conditions for preparation of antioxidant peptides from alfalfa leaf protein
作者：
张建贺 西北民族大学生命科学与工程学院
高丹丹 西北民族大学生命科学与工程学院
李明生 西北民族大学生命科学与工程学院
陈士恩 西北民族大学生命科学与工程学院
丁功涛 西北民族大学生命科学与工程学院
中文关键词:苜蓿叶蛋白,抗氧化肽,蛋白酶,DPPH自由基清除率,
英文关键词:alfalfa leaf protein,antioxidant peptides,protease,DPPH free radical scavenging rate,
发表日期：2018-05-28
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