酶解法制备豌豆抗氧化肽及其稳定性的研究

Preparation and stability of pea antioxidant peptides by enzymatic hydrolysis

以DPPH自由基清除率为指标,研究了豌豆蛋白经过碱性蛋白酶酶解后的豌豆多肽的抗氧化活性,并研究了温度、p H及胃肠模拟消化条件下对豌豆抗氧化肽活性的影响。试验结果表明,在p H为7,温度为37℃条件下,豌豆抗氧化肽的DPPH自由基清除率保持稳定。高温、过酸或过碱条件均可大幅度降低豌豆抗氧化肽的DPPH自由基清除率。胃蛋白酶处理对豌豆抗氧化肽的活性无显著影响,胃蛋白酶和胰蛋白酶共同处理后,豌豆抗氧化肽的活性显著提高(P<0.05)。豌豆蛋白是潜在的制备抗氧化肽的优质资源。

The antioxidant activity of pea hydrolysates from pea protein hydrolyzated by alcalase was studied with the DPPH free radical scavenging rate as an index. The effect of temperature, pH and gastrointestinal digestive enzymes conditions on the activity of pea antioxidant peptides was researched. The results showed that the DPPH free radical scavenging rate of pea antioxidant peptides was stable at pH 7 and 37 ℃. The DPPH free radical scavenging rate of pea antioxidant peptide decreased greatly at high temperature, acid or alkali condition. Pepsin treatment had no significant effect on the activity of pea antioxidant peptide. However, the activity of pea antioxidant peptide significantly increased after treated with pepsin and trypsin （P〈0.05）. Pea protein was a potential resource for the preparation of antioxidant peptides.