南瓜籽仁蛋白多肽的酶法制备和抗氧化活性研究

Preparation of pumpkin seed peptide by enzymatic hydrolysis and its antioxidative activity

以酸溶性氮得率为评价指标,用木瓜蛋白酶制备南瓜籽仁蛋白多肽。通过正交实验优化酶解条件,确定其最佳酶解工艺为:底物浓度1%、加酶量4%、酶解温度60℃、酶解时间4h,经验证实验所得南瓜籽多肽酶解液的酸溶性氮得率为43.52%±0.39%,其多肽的抗氧化活性可达到VC的20%以上。

The preparation of pumpkin seed peptide with enzyamtic hydrolysis was studied,acid soluble nitrogen was used as a evaluating target.The optimal conditions of the process were obtained by orthogonal experiment as follows：substrate concentration 1%,enzyme dosage 4%,incubate temperature 60℃,and time 4h.Under these conditions,experiment validates that acid soluble nitrogen yield was 43.52%±0.39%.And the antioxidative activity of the peptide was more than 20% of that of VC.