葡萄籽多肽制备及其自由基清除能力的研究
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摘要
用复合酶(碱性蛋白酶、木瓜蛋白酶)水解方法制备葡萄籽多肽,通过单因素试验考察酶添加量、酶解时间、酶解温度和酶解p H值对脱脂葡萄籽蛋白水解度的影响。在基于单因素试验的条件下,选用三因素三水平试验确定复合酶分析3个因素对响应值的影响。结果表明最佳酶解工艺参数为:复合蛋白酶质量比例为7∶3,酶添加量为2%、酶解时间3 h、酶解温度50℃、pH 7.4,在该条件下脱脂葡萄籽蛋白的水解度达24.33%,葡萄籽蛋白复合蛋白酶酶解物在质量浓度为120μg/mL～600μg/mL的范围内,其对DPPH自由基的清除能力为19.25%～41.03%,且存在明显的量效关系,与VC、VE相比,葡萄籽多肽用量为0.15%时抗氧化效果较好。
Degreased grape seed peptides were prepared by compound protease hydrolysi(alcalase and papain respectively). The effects of enzyme addition,enzymolysis time,enzymolysis temperature and enzymolysis pH on the degree of hydrolysis of degreased grape seed peptide were investigated by single factor experiments. On the basis of single factor experiments,three factors and three levels were selected to analyze by the response surface method. The results showed that the optimum enzymolysis parameters were as follows :the mass ratio of alcalase to compound protease was 7 ∶ 3,the enzyme adding amount was 2 %,enzymolysis time was 3 h,enzymolysis temperature was 50 ℃,pH was 7.4,under these condition,the degree of hydrolysis degreased grape seed peptide was 24.33 %. The scavenging ability of DPPH free radicals free radicals was detectde,and DPPH scavenging ratio were 19.25 %-41.03 % with hydrolysates concentration of 120 μg/mL-600 μg/mL and presented a quantity-effect relation,compared with VCand VE,the antioxidant effect of grape seed polypeptide was better when the dosage was 0.15 %.
Degreased grape seed peptides were prepared by compound protease hydrolysi(alcalase and papain respectively). The effects of enzyme addition,enzymolysis time,enzymolysis temperature and enzymolysis pH on the degree of hydrolysis of degreased grape seed peptide were investigated by single factor experiments. On the basis of single factor experiments,three factors and three levels were selected to analyze by the response surface method. The results showed that the optimum enzymolysis parameters were as follows :the mass ratio of alcalase to compound protease was 7 ∶ 3,the enzyme adding amount was 2 %,enzymolysis time was 3 h,enzymolysis temperature was 50 ℃,pH was 7.4,under these condition,the degree of hydrolysis degreased grape seed peptide was 24.33 %. The scavenging ability of DPPH free radicals free radicals was detectde,and DPPH scavenging ratio were 19.25 %-41.03 % with hydrolysates concentration of 120 μg/mL-600 μg/mL and presented a quantity-effect relation,compared with VCand VE,the antioxidant effect of grape seed polypeptide was better when the dosage was 0.15 %.
引文
[1]仵昱舟,冯翠萍.酶法提取葡萄籽中蛋白质工艺优化[J].食品科学,2010,31(2):63-66
[2]商学兵,李超,刘军军,等.葡萄籽蛋白的中性蛋白酶酶解工艺及其产物抗氧化活性研究[J].农业机械,2011(10):142-144
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[9]李丹丹,杨宏志,梁英,等.水酶法提取葡萄籽油和蛋白质的研究[J].中国油脂,2017,42(9):28-33
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[12]李超.葡萄籽蛋白的碱性蛋白酶酶解工艺及其产物抗氧化活性研究[J].食品工业,2013,34(2):79-83
[13]廖涛,黄晨曦,江洪有,等.响应面法优化鲟鱼皮胶原蛋白多肽的酶解工艺[J].食品科技,2018(1):141-147
[14]史学伟,程卫东,肖婿,等.新疆脱脂葡萄籽天然蛋白的研究现状[J].农产品加工(学刊),2010(3):73-76
[15]许剑英.食用植物提取物-功能性食品添加剂发展初探[J].现代农业科技.2009(20):346
[16]李凤英,贾文伦,张建才.葡萄皮渣保健醋酿造工艺研究[J].中国调味品,2010,35(6):79-81
[17]看王剑锋,孙爽,李瑶,等.甲醛滴定法测定牛血清白蛋白的酶解度[J].大连民族学院学报,2012(5):441-444
[18]Pihlanto A,Akkanen S,Korhonen J.ACE-inhibitory and antioxidant properties of potato(Slanum tuberosum)[J].Food Chem,2008,109(1):104-112
[19]郭波莉,张国权,罗勤贵.大豆分离蛋白对面条品质的影响研究[J].粮食加工,2005(1):45-47
[20]Weerapana E,Im Periali B.Asparagine-linked protein glycosylation:from eukaryotic to prokaryotic systems[J].Glycobiology,2006,16:91-101
[2]商学兵,李超,刘军军,等.葡萄籽蛋白的中性蛋白酶酶解工艺及其产物抗氧化活性研究[J].农业机械,2011(10):142-144
[3]FANTOZZIP,BETSCHARTAA.Development of grape seed protein[J].Journal of the American Oil Chemists'Society,1979,56(3):457-459
[4]FANTOZZIP.Grape seed:A potential source of protein[J].Journal of the American Oil Chemists'Society,1981,58(12):1027-1031
[5]李凤英,崔蕊静,李春华.葡萄籽蛋白质的提取工艺研究[J].中国油脂,2005,30(4):50-53
[6]张相明,逄风光,庄严.生物酶法提取葡萄籽多肽蛋白工艺:CN1632131[P].2004-11-02
[7]叶润,马宝英,牟德华.从脱脂葡萄籽中提取蛋白质的工艺研究[J].中外葡萄与葡萄酒,2009(1):17-21
[8]Yang H X,Qing-Yi M A,Ping-Ge W U.Study on the free-radical scavenging effects of the different components from grape seeds by DPPH·method[J].Henan Science,2004(7):96-102
[9]李丹丹,杨宏志,梁英,等.水酶法提取葡萄籽油和蛋白质的研究[J].中国油脂,2017,42(9):28-33
[10]董娜,贾艳菊,张晓,等.考马斯亮蓝法测定奶粉真蛋白的研究[J].食品科技,2011(11):272-274,278
[11]杨碧霞,冯翠萍,张硕,等.葡萄籽多肽的制备及功能研究[J].山西农业大学学报(自然科学版),2011,31(6):551-556
[12]李超.葡萄籽蛋白的碱性蛋白酶酶解工艺及其产物抗氧化活性研究[J].食品工业,2013,34(2):79-83
[13]廖涛,黄晨曦,江洪有,等.响应面法优化鲟鱼皮胶原蛋白多肽的酶解工艺[J].食品科技,2018(1):141-147
[14]史学伟,程卫东,肖婿,等.新疆脱脂葡萄籽天然蛋白的研究现状[J].农产品加工(学刊),2010(3):73-76
[15]许剑英.食用植物提取物-功能性食品添加剂发展初探[J].现代农业科技.2009(20):346
[16]李凤英,贾文伦,张建才.葡萄皮渣保健醋酿造工艺研究[J].中国调味品,2010,35(6):79-81
[17]看王剑锋,孙爽,李瑶,等.甲醛滴定法测定牛血清白蛋白的酶解度[J].大连民族学院学报,2012(5):441-444
[18]Pihlanto A,Akkanen S,Korhonen J.ACE-inhibitory and antioxidant properties of potato(Slanum tuberosum)[J].Food Chem,2008,109(1):104-112
[19]郭波莉,张国权,罗勤贵.大豆分离蛋白对面条品质的影响研究[J].粮食加工,2005(1):45-47
[20]Weerapana E,Im Periali B.Asparagine-linked protein glycosylation:from eukaryotic to prokaryotic systems[J].Glycobiology,2006,16:91-101