茶渣蛋白有限酶解条件优化及在脂-肉体系中的应用

Optimization of Tea Dregs Protein Complexes Limited Enzymatic Hydrolysis and Application in Liposome-meat System

目的:利用茶渣蛋白,研究其有限酶解后在脂-肉体系中的抗氧化活性,以期为进一步研究茶渣蛋白多肽复合物的活性和抗氧化机理提供试验依据。方法:利用复合蛋白酶有限酶解茶渣蛋白,对多肽复合物在脂-肉体系中抗氧化活性进行研究,并与传统的合成抗氧化剂VC、BHT进行抗氧化效果的比较,同时利用纳滤卷管式膜系统分离茶渣蛋白多肽复合物,得到分子质量不同的多肽,研究分子质量与抗氧化活性的关系。结果:复合蛋白酶水解茶渣蛋白的最佳酶解工艺条件是:酶解温度50℃、最适pH7.0、酶/底物6000U/g、底物质量分数1.5%、水解时间20min,酶解度9%。多肽复合物在亚油酸体系中的抗氧化性高于维生素C,略低于BHT,应用在鸡肉产品中可有效抑制氧化变质,其中分子质量>8000u的多肽抗氧化性最强。结论:有限酶解茶渣蛋白得到的多肽复合物,具有较强的抗氧化性,具有取代合成抗氧化剂的潜力。

Objective： This paper aims to study tea dregs protein complexes limited enzymatic hydrolysis and antioxidant activity in liposome-meat system, which can provide a theoretical basis and experimental evidence for further research of activity and antioxidation mechanism in tea dregs protein pep peptide complexes. Methods： Tea dregs protein was limited enzymatic hydrolysis by complex protease, then to study antioxidant activity of the peptide complex in liposome-meat system and compare with the traditional synthetic antioxidants VC, BHT was engaged. Tea dregs protein peptide complexes were separated by Nanofiltration tubular membrane system to study the relationship between molecular weight and antioxidant activity. Results： The technology of limited enzymatic hydrolysis was selected as temperature 50 ℃ , pH 7.0, ratio of protease to substrate 6 000 U/g, substrate concentration 1.5% , hydrolysis time 20 min. The DH of tea dregs protein after limited hydrolysis was determined to be 9%. The antioxidant activity was more than VC, but less than BHT in LA system, and it had strong antioxidant activity in chicken products. The antioxidant activity of peptide complexes with molecular weight above 8 000 Da was stronger than that of other components. Conclusion： With strong antioxidant activity, tea dregs protein peptide complex has the potential to replace synthetic antioxidants.