水飞蓟粕蛋白的酶解及其酶解物抗氧化活性研究

Enzymatic Hydrolysis of Milk Thistle Meal Protein and Antioxidation of Hydrolysates

以水飞蓟粕为原料,研究其蛋白酶解工艺及酶解物的抗氧化活性。结果表明,中性蛋白酶用于制备水飞蓟粕蛋白抗氧化肽具有明显的优势。正交试验确定了制备水飞蓟粕蛋白抗氧化肽的最佳酶解条件为:底物质量分数2%,加酶量14 000 U/g,pH7.0,温度55℃,酶解时间120 min,该条件下制备的水飞蓟粕蛋白酶解物对羟自由基的清除率为88.57%。抗氧化试验显示,水飞蓟粕蛋白酶解物具有一定的清除DPPH自由基和羟自由基能力,IC50分别为0.402 g/L和6.659 g/L,水飞蓟粕蛋白酶解物同样也具有较强的还原能力。

The enzymatic hydrolysis technology of milk thistle meal protein and the antioxidation activity of the hydrolysates were studied. Results show Neutrase is suitable to produce antioxidation active peptide from milk thistle meal protein. The optimum conditions for the enzymatic hydrolysis were determined through orthogonal tests as follows：substrate concentration 2% ,enzyme dose 14 000 U/g,pH 7.0, temperature 55 ℃ ,time 120 rain. Under the optimum condition,the · OH scavenging rate is 88.57 %. Moreover,the result of an antioxidation experiment shows that the milk thistle meal protein hydrolysates have very strong seavenging capabilities for · DPPH and · OH, and their IC50 are 0.402 g/L and 6.659 g/L respectively, showing a very strong reducing ability as well.