板栗多肽对DPPH自由基清除作用和乳化性的研究

The DPPH free Radical Activity and Emulsification Property of Chinese Chestnut Polypeptide

试验目的在于研究板栗多肽清除DPPH·自由基的作用及其乳化性。首先从板栗中提取蛋白质,用植物蛋白水解酶制备多肽,对其清除DPPH·自由基的作用进行研究,利用分光光度法测定其乳化性。试验结果为:板栗多肽具有一定的清除自由基作用,且随着浓度增大清除率逐渐增大,当浓度达到1%时,清除率达100%;板栗多肽具有乳化性,其乳化活性EA为0.055,蛋白质的乳化活性为0.041,多肽的乳化性高于板栗蛋白质。试验表明:板栗多肽可能含有抗氧化活性多肽和表面活性肽。

The purpose of this paper is to research the DPPH· free radical scavenging activity and emulsifying property.First of all,protein was extracted from Chinese chestnut.Then the protein was hydrolyzed to produce the polypeptide by albumen hydrolysis special-purpose enzyme.The DPPH· free radical scavenging activity was researched and emulsifying property were determined by sectrophotometric method.The results was that： The Chinese chestnut polypeptide show strong the DPPH· free radical scavenging activity,the scavenging rate up to 100% when the concentration of polypeptide achieved 0.1%.Emulsifying activity of the polypeptide is 0.055,where as,the protein is 0.041.Emulsifying activity of the polypeptide is higher than the protein.These showed that antioxidant and surface activity peptide existed in the Chinese chestnut polypeptide possibly.