摘要
使用4种蛋白酶水解白糯米,以羟自由基清除率作为指标,选取中性蛋白酶作为水解用酶。考察了蛋白质底物浓度、酶添加量、酶解温度、初始pH 4种因素对于中性蛋白酶糯米酶解液羟自由基捕获能力的影响。在单因素实验基础之上,使用L9(34)正交优化试验设计,确定酶解液具有最高抗氧化能力的酶解工艺条件。优化后的工艺参数为底物浓度2%,酶添加量24 000 U/g(以蛋白质计),酶解温度55℃,pH8,作用时间0.5 h。在该条件下羟自由基清除率平均值可达56.05%。底物浓度、酶添加量、温度以及pH 4种因素对于羟自由基(.OH)清除率差异影响均极显著。糯米酶解液中的抗氧化肽等成分在60℃～100℃的温度范围内活性保持很好。
Dilute homogenate was prepared with grinding glutinous rice.The hydroxyl free radical scavenging activity（SA） of the glutinous rice dilute homogenate hydrolysate,which was produced by hydrolysis with four kinds of different protease,was investigated by examining the absorbance with 721 UV-Spectrometer.The result revealed that the radical scavenging activity of the hydrolysate increased significantly after the glutinous rice homogenate was hydrolyzed with different enzyme.The hydrolysates digested with neutral protease showed the highest scavenging activity among the four kinds of protease.The most suitable hydrolysis parameters of neutral protease,determined by the orthogonal test design based on the single factor experiment,include substrate protein concentration 2 %,enzyme /substances ratio 24 000 U/g,temperature 55 ℃,pH=8 and time duration 0.5 h,with the scavenging activity 56.05 % of hydroxyl free radical.The variance analysis of affecting factors of scavenging activity on hydroxyl free radical indicates that temperature,pH,enzyme,substrate concentration all have great effect on antioxidant activity and have significant difference.
出处
《食品研究与开发》
CAS
北大核心
2011年第7期15-18,共4页
Food Research and Development
基金
江西省教改课题基金项目(JXJG-2008-4-27)
关键词
糯米
酶解工艺
活性肽
羟自由基
抗氧化
glutinous rice
enzymatic hydrolysis technology
bioactive peptides
hydroxyl free radical
antioxidantactivity
