花椒籽仁抗氧化肽水解用酶的筛选研究

Selection of Protease for Preparing Antioxidant Peptides from Zanthoxylum bumgeanum Maxim Seed

采用Protamex、Alcalase2.4L、Flavourzyme500MG、Neutrase0.5L、木瓜蛋白酶5种酶制剂水解花椒籽仁蛋白制备抗氧化肽,以水解度(DH)、多肽含量和水解产物的总抗氧化能力(TAC)、DPPH自由基清除能力、在亚油酸体系中的抗氧化性为指标对水解过程进行了分析,结果表明,Alcalase2.4L蛋白酶是制备花椒籽仁抗氧化肽的最适水解酶,其水解物的水解度(DH)为20.42%,多肽含量为21.83mg/mL,总抗氧化能力(TAC)和DPPH自由基清除能力分别为0.44mmol/L、65.47%,此外在亚油酸体系中具有一定的抗氧化性。

Zanthoxylum bumgeanum Maxim seed kernel protein was hydrolyzed with Protamex, Alcalase 2.4 L, Flavourzyme 500 MG, Neutrase 0.5 L and Papain. To estimate the hydrolysis effects, the degree of hydrolysis （DH）, content of peptides, total antioxidant capacities （TAC）, DPPH free radical scavenging and linoleic acid oxidation inhibition of the hydrolysate were investigated. The results indicated that Alcalase 2.4 L had better hydrolysis effects on Zanthoxylum bumgeanum Maxim seed kernel protein than other proteases. Its degree of hydrolysis is 20.42%, content of peptide is 21.83 mg/mL, the total antioxidant capacities （TAC） and DPPH free radical scavenging of their hydrolysate were 0.44 mmol/L and 65.47%, respectively. In addition, the hydrolysate could also inhibit antioxidation of linoleic acid effectively.