粮油食品科技

中国科技核心期刊
美国EBSCO学术数据库收录期刊
美国《化学文摘》(CA) 收录期刊

不同苦荞蛋白酶解产物抗氧化活性研究
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Antioxidant activity of different protein hydrolysates from tartary buckwheat
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    以苦荞蛋白作为底物,采用碱性蛋白酶Alcalase 2.4 L、木瓜蛋白酶、胃蛋白酶、胰蛋白酶以及胃蛋白酶加胰蛋白酶模拟体内蛋白消化,制备苦荞麦蛋白水解物。采用DPPH及ABTS+·法比较不同的蛋白水解物与水解前苦荞蛋白的体外抗氧化活性。结果表明:不同蛋白酶水解产物水解度由高到低的顺序为:碱性蛋白酶>胃蛋白酶+胰蛋白酶>胃蛋白酶>木瓜蛋白酶>胰蛋白酶,其中碱性蛋白酶水解苦荞蛋白水解度达29.95%。苦荞蛋白本身具有一定的抗氧化能力,其中DPPH清除率及ABTS+·清除率最高分别达71.91%及11.25%,但均显著低于阳性对照Vc。随着水解程度的增加,苦荞蛋白水解产物抗氧化能力逐渐增强。其中,以碱性蛋白酶酶解产物抗氧化活性最高,其DPPH清除率及ABTS+·清除率最高分别为91.65%(0.5 mg/mL)及16.67% (1 mg/mL),均显著高于原苦荞蛋白。其中,碱性蛋白酶水解产物的DPPH自由基清除率在高浓度(>0.5 mg/mL)条件下,与阳性对照Vc持平。同时碱性蛋白酶酶解产物抗氧化性(DPPH清除率及ABTS+·清除率)显著优于其他蛋白酶解产物。因此,苦荞麦蛋白采用碱性蛋白酶解制备苦荞水解产物可作为天然的抗氧化剂。

    Abstract:

    Tartary buckwheat protein hydrolysate was prepared with tartary buckwheat protein as substrate, hydrolyzed by Alcalase 2.4 L, papain, pepsin, trypsin, and combination of pepsin and trypsin to simulate in vitro digestion. The antioxidant properties of different protein hydrolysates were tested by DPPH and ABTS+·scavenging ability. The result showed that the order of the degree of hydrolysis of different proteases hydrolysates was: Alcalase 2.4 L > pepsin+trypsin >pepsin> papain>trypsin. The tartary buckwheat protein hydrolysate by Alacalase 2.4 L had highest degree of hydrolysis of 29.95%. The original tartary buckwheat had antioxidant ability. The highest scavenging ability of DPPH and ABTS+·of original tartary buckwheat protein was 71.91% and 11.25%, but both of them were significantly lower than positive control group of Vc. With the increase of hydrolysis degree, the antioxidant ability of protein hydrolysate increased. The protein hydrolysates from Alcalase 2.4 L showed the highest antioxidant ability, which was significantly higher than original tartary buckwheat protein. The highest scavenging ability of DPPH and ABTS+·of protein hydrolysates from Alcalase 2.4 L were 91.65% (0.5 mg/mL) and 16.67% (1 mg/mL), respectively. At high concentration (>0.5 mg/mL), protein hydrolysates from Alcalase 2.4 L showed no significant difference compared with positive control of Vc. Besides, protein hydrolysates from Alcalase 2.4 L showed significantly higher antioxidant properties than other protein hydrolysates. Therefore, the tartary buckwheat protein hydrolysate by Alcalase 2.4 L could be used as an antioxidant.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

吴伟菁,纪美茹,李再贵.不同苦荞蛋白酶解产物抗氧化活性研究[J].粮油食品科技,2018,26(5):6-10.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2018-09-21
  • 出版日期: