摘要
利用6种蛋白酶对棉籽蛋白进行酶解,测定了各酶在水解过程中的水解度及其变化,对酶解产物的抗氧化活性进行了分析比较。研究表明,各蛋白酶在水解的前2h内,水解度迅速增加,2h之后水解曲线变得平缓。其中胃蛋白酶的水解能力最强,其4h水解产物水解度最大,为30.40%;胰蛋白酶的水解能力最差,最终水解产物的水解度为17.61%。中性蛋白酶水解产物的抗氧化活性较强,经测定其DPPH清除能力为54.95%,羟自由基清除能力为68.98%,超氧阴离子自由基清除能力为58.38%。
Cottonseed protein was hydrolyzed by using 6 proteases（alcalase, neutrase, papain, pepsin, trypsin and flavourzyme） for production of antioxidant peptides. The degree hydrolysis （DH） of hydrolysed cottonseed protein was determined at 30 min intervals, and the antioxidant activities of hydrolysates were measured using 1,1-diphenyl-2-pycrylhydrazyl （DPPH） radical-scavenging assay, superoxide radical-scavenging assay and hydroxyl radical-scavenging assay. The result showed that the DH of the cottonseed protein hydrolysates （CPH） samples increased almost linearly with the increase of hydrolysis time in the beginning 2 hours, and then reached a plateau. Among 6 enzymes, peptic hydrolysate exerted the highest DH （30.40% ） and the trypsin hydrolysate exerted the lowest DH （17.61% ）. The hydrolysate prepared by neutrase displayed the highest antioxidant activity, the scavenging effect of DPPH radical, hydroxyl radical and superoxide radical were 54.95%, 68.98% and 58.38%, respectively.
出处
《食品科技》
CAS
北大核心
2010年第2期18-22,共5页
Food Science and Technology
基金
江西省研究生创新专项资金项目(YC08B012)
关键词
棉籽蛋白
多肽
水解度
酶解
抗氧化
cottonseed protein
peptide
DH
enzymatic hydrolysis
antioxidant
