不同预处理方法对菜籽蛋白酶解效果的影响

Effects of different pretreatment methods on the enzymatic hydrolysis of rapeseed protein

以不同加热温度、超声波功率、三磷酸钠和琥珀酰酐对浓度为40 mg.mL-1菜籽蛋白液进行预处理,将处理后的菜籽蛋白液用碱性蛋白酶酶解3 h,通过比较酶解液中肽的质量分数和DPPH自由基清除率,得出结论为:在4种酶前预处理中,酶解效果最佳条件为温度60℃、超声功率500 W、三磷酸钠添加量为蛋白质量3倍和琥珀酰酐添加量为蛋白质量0.05倍,其肽质量分数分别为(35.00±0.18)%,(41.48±0.66)%,(39.27±0.74)%和(40.39±0.34)%;4种改性菜籽蛋白酶解液的DPPH自由基清除率效果均比对照组的高。

In this study, rapeseed protein solution （40 mg. mL^-1 ） was pretreated with different heat （60, 80 and 100℃ ）, ultrasonic power（200, 300 and 500 W）, sodium triphosphate and succinic anhydride respectively before being hydrolyzed by alcalase for 3 hours. Peptide content and DPPH radical scavenging activity in hydrolysates were investigated. Results indicted that the best pretreatment alone was 60℃, 500 W, sodium triphosphate with an a- mount of three times of protein weight, and succinic anhydride in a dosage of 0. 05 times of protein weight. Under these pretreatments, peptide contents were 35.00% ± 0. 18% ,41.48% ± 0. 66%, 39. 27% ± 0. 74% and 40. 39% ± 0. 34% respectively. The DPPH radical scavenging activities of the four modified protein hydrolysis solutions were all higher than the control.