南瓜子粕蛋白酶解物的制备及清除DPPH活性的研究

Preparation of Enzymatic Hydrolysate from Pumpkin Seed Protein and the Effects on Scavenging of DPPH Free Radicals

以南瓜子粕蛋白为底物,选取碱性蛋白酶为水解酶进行水解反应,制备酶解产物。方法:以水解度DH为指标,通过单因素试验及正交试验确定最佳酶解工艺条件;以DPPH自由基清除率为指标,测定酶解物的抗氧化活性。结果表明,碱性蛋白酶水解工艺条件为:酶解温度55℃,加酶量5%,pH值8.0,料液比4%,反应时间4 h;经6 h酶解后,DPPH.清除率可达到58.89%。

Protein from the pumpkin seed cake was taken as substrate and the enzyme in this experiment was alcalase.The method： the optimal conditions of alcalase were found by single-factor experiment and the index was obtained by the orthogonal test with the hydrolysis degree.The antioxidant capability of the pumpkin seeds protein hydrolysate was determined by the DPPH free radicals clearance rate.The results of the best hydrolysis conditions of the alcalase were： T=55 ℃,pH=8.0,enzyme amount 5%,substrate concentration 4%.After reaction of 6 h,the DPPH free radicals clearance rate could achieve to 58.89%.