绿豆多肽的制备工艺及抗氧化作用

Preparation and effects of antioxidant activity of mung bean polypeptides

以绿豆蛋白为原料,研究碱性蛋白酶酶解制备绿豆多肽的工艺,以水解度(DH%)为指标,得到酶解最佳条件为:酶与底物比([E]/[S])3.5%,温度55℃,pH值9.0,底物浓度为2%,酶解时间为120min。抗氧化试验结果表明:绿豆多肽有良好的还原能力,其对羟自由基和超氧阴离子的清除作用的IC50分别是13.96,12.67mg/mL,抗脂质过氧化能力的IC50为15.77mg/mL。绿豆多肽在4种抗氧化体系中均表现出较强的抗氧化性。

Mung bean polypeptides were produced by Alcalase hydrolysis mung bean protein.The degree of hydrolysis（DH%）was used as the indicators to determine the optimum enzymolysis conditions.The results showed：enzyme to substrate ratio（[E]/[S]）is 3.5%,temperature is 55 ℃,pH value is 9.0,mung bean protein concentration is 2%and hydrolysis time is 120min.The antioxidant activity of mung bean polypeptides were as follows：mung bean polypeptides had good reductive activity,the IC50of hydroxyl radicals scavenging,hydrogen peroxide scavenging and liposome peroxide were 13.96mg/mL,12.67mg/mL and 15.77mg/mL respectively.Mung bean polypeptides showed strong antioxidant capacity in the four antioxidant experiments.