酶解条件对核桃多肽抗氧化活性的影响

Effect of Enzymatic Hydrolysis Conditions on Anti-oxidative Activity of Walnut Polypeptide

以核桃蛋白粉为原料制备核桃蛋白抗氧化活性肽,分别采用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶对核桃蛋白进行酶解,测定了不同酶作用下的核桃多肽抗氧化活性,确定碱性蛋白酶是酶解核桃蛋白的最适蛋白酶。研究了酶解温度、酶解时间、酶解pH、底物浓度、酶添加量等酶解条件对酶解产物抗氧化活性的影响。结果表明:不同的酶解条件对酶解产物核桃多肽的抗氧化活性有显著影响,最佳酶解条件为:温度50℃,时间120 min,pH8,底物浓度3%,酶添加量3%,在此酶解条件下制得的核桃多肽对羟基自由基和超氧阴离子的清除率分别为53.8%和50.0%,还原能力为51.7%。

Walnut protein powder was used as raw material to prepare walnut polypeptide.Neutral protease,alcalase,papain were used respectively to hydrolyze walnut protein,through determining anti-oxidative activity of walnut polypeptide on different enzymes,the results that alcalase was optimal protease.Effect of temperature,time,pH,substrate concentration,adding amount of enzyme on anti-oxidative activity of enzymolysis product were studied.The results showed that,different hydrolysis conditions on anti-oxidative activity of enzymolysis product have significant effect.The most suitable condition was： temperature 50 ℃,time 120 min,pH 8,substrate concentration 3 %,and adding amount of enzyme 3 %.Under these conditions,the scavenging rate of hydroxyl radical and superoxide anion radical of walnut polypeptide was 53.8 % and 50.0 % respectively,reducibility power was 51.7 %.