茶叶籽蛋白酶解物的制备及其抗氧化活性

Preparation and Antioxidant Activity of Tea Seed Protein Hydrolysates

采用碱性蛋白酶对茶叶籽蛋白进行有限酶解,运用响应面法对酶解工艺条件进行优化,并对所得酶解物的抗氧化能力进行测定。结果表明:酶解茶叶籽蛋白的优化工艺条件为:加酶量5800U/g、底物质量分数3.4%、pH8.7、酶解温度57℃、酶解时间5.0h。经测定,质量浓度为10.0mg/mL茶叶籽蛋白酶解物对DPPH自由基、羟自由基(·OH)和超氧阴离子自由基(O2―·)的清除率分别为73.92%、73.02%和66.54%,同时酶解物还具有一定的还原能力和对亚油酸自氧化的抑制能力,且呈现一定的量效关系,说明茶叶籽蛋白酶解物具有较好的抗氧化活性。

Tea seed proteins were hydrolyzed with alcalase to obtain antioxidant hydrolysates. Response surface methodology was adopted to optimize the enzymatic hydrolysis conditions, and the antioxidant activity of the hydrolysates was measured by using various antioxidant assays. As a result, the optimal enzymatic hydrolysis conditions were obtained as follows： enzyme dosage of 5800 U/g, substrate concentration of 3.4%, pH 8.7, hydrolysis temperature of 57 ℃, and hydrolysis time of 5.0 h. At 10.0 mg/mL, the scavenging activity of tea seed protein hydrolysates against DPPH free radical, ·OH and O2 ―· were 73.92%, 73.02% and 66.54%, respectively. Furthermore, they possessed reducing power and inhibitory effect on linoleic acid auto-oxidation, and their scavenging activity was concentration dependent.