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核农学报  2013 

花生抗氧化水解产物制备及其抗氧化活性研究

, PP. 188-196

Keywords: 复合多糖酶,碱性蛋白酶,花生抗氧化水解产物,抗氧化活性

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Abstract:

研究花生抗氧化水解产物,为进一步研究花生抗氧化肽提供理论基础。本研究运用Box-Behnken设计的响应面试验方法对花生抗氧化水解产物的制备工艺条件进行优化,其最佳制备工艺条件为经复合多糖酶(ViscozymeL)预处理的花生粕粉,调节pH值8.2,加入4000U·g-1底物的碱性蛋白酶(Alcalase),在50.0℃下酶解94.0min。此工艺下制备的花生抗氧化水解产物对1,1-二苯基苦基苯肼(DPPH)清除率为77.38%。花生抗氧化水解产物的抗氧化活性结果显示,对DPPH自由基、羟自由基、超氧阴离子自由基的清除率的IC50值分别为6.65、0.56和7.67mg·mL-1,对铁离子和铜离子螯合率的IC50值分别为8.02和12.39mg·mL-1,对脂质过氧化的抑制率的IC50值为8.45mg·mL-1,铁还原力和钼还原力吸光值为0.5时,所需抗氧化水解产物浓度分别为26.40和4.59mg·mL-1。

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