制备花生抗氧化肽的蛋白酶筛选研究

Selecting Protease to Prepare Peanut Antioxidation Peptides

选用7种食品级蛋白酶水解花生蛋白,研究单一酶作用和双酶组合作用对水解产物水解度及体外抗氧化能力的影响,结果表明:除风味蛋白酶外,单一酶以及其他单酶两两组合对花生蛋白的水解程度都很小,其中碱性蛋白酶作用较好一些。风味蛋白酶单独作用以及与其他酶组合作用于花生蛋白,其水解度都很高,最高可达33.7%;以不同方法测定不同酶解产物的抗氧化能力表明,碱性蛋白酶作用产物抗氧化能力最强,双酶组合作用对水解产物的抗氧化能力影响不大,因此选用碱性蛋白酶做进一步酶解条件优化的研究。

Seven proteases of food grade, including Alcalase, Protamex, liquid papain, solid papain, Nutrase, As1. 398 and Flavorzyme, were selected to hydrolyze peanut protein, and the antioxidation activities of the resulted hydrolysates were determined by the ferric thiocyanate （FTC） method and the thiobarbituric acid reactive substances （TBARS） method. Results show that all the hydrolysates inhibit linoleic acid peroxidation and the hydrolysate of Alcalase possesses stronger antioxidant potential than others. Therefore, the Alcalase is to be used to hydrolyze peanut protein for acquirement of peanut peptides with high antioxidation activity.