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牡丹籽粕多肽的酶解制备工艺及其抗氧化性
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Abstract:
为探究牡丹籽粕多肽作为抗氧化功能性食品成分的可能性，本研究以牡丹籽粕蛋白为原料，对牡丹籽粕抗氧化肽的制备工艺进行优化。首先，以水解度(DH)和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为指标，通过单因素试验，确定了酶解温度、时间、酶浓度、pH、底物浓度对牡丹籽粕蛋白酶解程度和抗氧化性的影响。在此基础上，采用四因素三水平L9(34)正交试验，优化抗氧化肽的最佳制备工艺，其结果为：酶解时间2 h，pH为9.5，酶解温度60℃，底物浓度10%，酶浓度1.30%。随后，将牡丹籽粕多肽进行体外模拟消化，探究消化对其抗氧化性的影响。研究发现除2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵(ABTS+)清除能力没有明显差别外，超氧阴离子( O2
In order to explore the possibility of peony seed meal peptides as antioxidant functional food components, this study optimized the prepara-tion process of peony seed meal antioxidant peptides with peony seed meal protein as raw materi-als. Firstly, the hydrolysis degree (DH) and the free radical scavenging rate of 1,1-diphenyl-2-nitrophenylhydrazine (DPPH) were used as indexes, and the effects of hydrolysis temperature, time, enzyme concentration, pH and substrate concentration on the degree of prote-olysis and antioxidant activity of peony seed meal were determined by single factor test. On this ba-sis, L9(34) orthogonal test with four factors and three levels was used to optimize the optimal prep-aration process of antioxidant peptides. The results were as follows: enzymatic hydrolysis time 2 h, pH 9.5, enzymatic hydrolysis temperature 60？C, substrate concentration 10%, enzyme concentra-tion 1.3%. Then, the peony seed meal polypeptide was simulated for digestion in vitro to explore the effect of digestion on its antioxidant activity. It was found that the scavenging capacity of 2,2'-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS+) was not significantly different, the scavenging rate of superoxide anion ( O2
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