长白山榛子抗氧化肽制备及其活性研究

Preparation and Activity of Antioxidant Peptide from Hazelnut in Changbai Mountain

以长白山榛子分离蛋白为原料,采用碱性蛋白酶制备抗氧化肽,通过Box-Behnken中心组合试验确定最佳水解工艺条件为:酶解温度50℃、加酶量8 000 U/g、底物浓度5.0%、pH9.5。对该条件制备的抗氧化肽进行活性研究,结果显示随着浓度的升高,榛子抗氧化肽在4 mg/mL时对ABTS自由基和DPPH清除率均达到100%,8 mg/mL时对·OH清除率和总还原能力分别达到85.46%和0.859,12 mg/mL时,对Fe^(2+)螯合率达到99.3%。

In this experiment, hazelnut nut protein isolated was used as raw material, hydrolyzed by Alcalase to prepare antioxidant peptide.Through Box-Behnken method, the optimal hydrolysis conditions were determined as hydrolysis temperature of 50℃,Alcalase concentration of 8 000 U/g, substrate concentration of 5.0%, hydrol-ysis pH of 9.5. Assess the antioxidant potential, with the increasing of the peptide solution concentration, scav-enging capacities against ABTS and DPPH were 100%at 4 mg/mL, scavenging capacities against hydroxyl rad-ical and reducing power were 85.46%and 0.859 at 8 mg/mL, Ferrous ions chelating capacity of hazelnut an-tioxidant peptide was 99.3%at 12 mg/mL.