微生物法制备松仁肽-锌螯合物及其抗氧化功能的研究

The Preparation of Pine Nut Peptide Zinc Chelate by Microbiological Method and Its Antioxidant Function

实验研究了微生物法制备松仁肽-锌螯合物及抗氧化性质,利用松仁粕为原料制作培养基,选用枯草芽孢杆菌(Bacillus subtilis)ls-45为发酵菌种,以硫酸锌为锌源,运用微生物法进行螯合,微生物将大分子的松仁蛋白分解为小分子肽的同时与锌离子螯合,以硫酸锌的添加量、发酵温度、发酵时间、pH 4个因素进行单因素实验和响应面实验对螯合工艺参数进行优化,以螯合率为指标,确定最佳的工艺参数为:硫酸锌添加量为0.6 g,时间为50.36 h,温度为38.46℃,pH值为7.41。得到最佳螯合率90.60%。通过体外抗氧化实验对松仁肽-锌螯合物、松仁肽、VC等物质的不同浓度进行DPPH自由基清除率、还原能力、羟自由基清除率等3个指标的测定,实验结果表明松仁肽-锌螯合物的抗氧化性均高于松仁肽,并随着质量浓度的增加而呈现量效关系,由此可以初步判断松仁肽-锌螯合物具有良好的抗氧化功能。

This paper studied the preparation of pine nut peptide zinc chelate by microbiological method and its antioxidant properties.Pine nut meal was used as raw material to make culture medium,Bacillus subtilis ls-45 was used as fermentation strain,zinc sulfate was used as zinc source,and microbiological method was used to chelate.The large molecule pine nut protein was decomposed into small molecule peptides by microbiological method and chelated with zinc ion at the same time single factor experiment and response interview were carried out to optimize the chelating process parameters,including quantity,fermentation temperature,fermentation time and pH.Taking chelation rate as the index,the optimal process parameters were determined as follows:the dosage of zinc sulfate was 0.6 g,the time was 50.36 h,the temperature was 38.46℃,and the pH was 7.41.The best chelation rate was 90.60%.The DPPH free radical scavenging rate,reducing ability and hydroxyl free radical scavenging rate of pine nut peptide zinc chelate,pine nut peptide and VC in different concentrations were determined by antioxidant experiment in vitro.The experimental results indicated that the antioxidant ability of pine nut peptide zinc chelate was higher than that of pine nut peptide,and indicated a dose-response relationship with the increase of mass concentration,so it could be preliminarily judged that pine nut peptide-Zinc chelate had good antioxidant function.