摘要
以氧自由基清除能力(ORAC)为评价指标,在单酶与多酶组合水解工艺制备黑豆肽比较实验的基础上,采用超滤与大孔树脂吸附、乙醇分级洗脱分离纯化抗氧化黑豆肽;通过氨基酸组成测定,分析抗氧化活性与多肽氨基酸侧链基团性质的关联性。结果表明:采用Alcalase、Flavourzyme和Neutrase组合水解,相对分子质量<3000的超滤组分具有较强的抗氧化活性;DA201-C树脂对抗氧化肽的分离效果优于其他3种实验树脂,体积分数为75%乙醇洗脱组分的平均疏水性值和碱性氨基酸含量较高,具有相对最强的ORAC值;以Trolox当量与谷胱甘肽(GSH)当量测定的ORAC值呈极显著的正相关关系(P<0.01)。
Black soybean peptides（BSP） were obtained by hydrolyzing black soybeans with three proteases alone or in combination.Antioxidant BSP with oxygen radical absorption capacity（ORAC） were separated and purified through ultrafiltration and macroporous resin adsorption followed by ethanol desorption.The amino acid composition of antioxidant BSP was measured for analysis of the association of the antioxidant activity with properties of groups on amino acid side chains.An ultrafiltaion fraction with relative molecular weight below 3000 shown to have strongly antioxidant activity was obtaiend through the combined use of alcalase,flavourzyme and neutrase.DA201-C type of adsorption resin exhibited improved separation efficiency than three others.The 75% ethanol eluate indicated higher average hydrophobicity and larger amounts of basic amino acids and the strongest ORAC activity.Moreover there was an extremely significantly positive correlation between the Trolox equivalent and GSH equivalent for ORAC（P ＆lt; 0.01）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第9期271-276,共6页
Food Science
关键词
黑豆肽
酶解工艺
分离纯化
ORAC值
氨基酸组成
black soybean peptides
enzymatic hydrolysis
separation and purification
ORAC value
amino acid composition
