Alcalase蛋白酶水解花生蛋白制备抗氧化肽的研究.docx

2008年第03期119　　 Alcalase蛋白酶 水解花生蛋白制备抗氧化肽的研究 陈贵堂1,赵立艳2,*,丛　涛3,赵　霖3,王岁楼1 (1·中国药科大学食品质量与安全教研室,江苏南京210009; 2·南京农业大学食品科技学院,江苏南京210095; 3·中国人民解放军总医院营养科,北京100853) 摘　要:对Alcalase蛋白酶水解花生分离蛋白的条件进行了优化选择,结果表明,花生蛋白的最佳预处理条件是90℃ 加热20min,水解条件为:温度55℃, pH7·5,底物浓度8%,酶添加量3% (E/S),酶解时间6h,此时其酶解产物抑制亚油 酸氧化的能力最强,花生肽中具有抗氧化功能的成分主要集中在分子量5kDa以下。 关键词:花生蛋白,花生肽,水解条件,抗氧化 Study on peanut protein hydrolyzing by Alcalase to prepare peanut antioxidative peptides CHEN Gui-tang1,ZHAO Li-yan2,*,CONG Tao3,ZHAO Lin3,WANG Sui-lou1 (1·DepartmentofFoodQuality and Safety,China PharmaceuticalUniversity,Nanjing 210009,China; 2·College ofFood Science andTechnology,NanjingAgriculturalUniversity,Nanjing 210095,China; 3·NutritionDepartmentofChinese PLA GeneralHospita,l Beijing 100853 China) Abstrac:tThe conditions ofpeanutprotein hydrolyzed by Alcalase was optmi ized, and the resultwas as follows: peanutprotein was suspended in distilled water to obtain8% (w /v) protein solution and was heated at90℃for 20m in, then the protease Alcalase was added to the protein solution after the pH and temperature was properly adjusted, enzymatic hydrolyses was performed atpH7·5and55℃for6h·The antioxidative activity of the resulting hydrolysate was the strongest and the molecularmass of the main composition with high antioxidative activity of the hydrolysate separated by ultra-filtration was lower than5kDa· Key words:peanutprotein; peanutpeptide; hydrolyze; antioxidant 中图分类号:TS201·2+5　　　　文献标识码:A　　　　文章编号:1002-0306(2008)03-0119-04 [4]孙云霞·豆渣中水溶性膳食纤维提取方法的研究[J]· 食品研究与开发, 2003, 24(3): 34~35· [5]李里特,王海·功能性大豆食品[M]·北京:中国轻工业 出版社, 2002· [6]邵佩兰,徐明·提取大豆分离蛋白的工艺研究[J]·粮油 加工与食品机械, 2005(9): 47~49· [7]刘仁庆·纤维素化学基础[M]·北京:科学出版社, 1985· [8] Bose J L, et al·Availability and state of hydroxyl groups on the surface ofmicrostructural units of crystalline cotton cellulose [J]·JApplPolym Sc,i 1971(15): 2999~3010· 　　蛋白质水解后引起肽链缩短、分子量降低、可解 离基团增多、亲水性和净电荷增加以及疏水基暴露, 故理化性质发生了很大的改变。一些蛋白质经适度 水解后,生成某些具有生物活性的小肽,这些小肽易 被人体消化和吸收,无毒副作用;但是如果水解过 度,则会产生过多的游离氨基酸,口服后在肠道内