绿豆多肽的酶法制备及抗氧化活性研究

Study on enzymatic preparation and antioxidant activity of mung bean polypeptide

以绿豆蛋白为原料,采用碱性蛋白酶水解法制备具有抗氧化活性的绿豆多肽,通过质量分数单因素试验及正交试验研究碱性蛋白酶水解绿豆蛋白的最佳工艺。当温度55℃、pH 9.0、酶质量分数5%、底物质量分数8%时水解度平均值达32.18%,水解效果最佳。考察了绿豆多肽在两种化学体系中的体外抗氧化作用,研究发现绿豆多肽的DPPH自由基消除能力在25 mg/mL时达到最大值85.7%,羟自由基消除能力在25 mg/mL时达到最大值61.3%,表明绿豆多肽具有较好的抗氧化能力。

Mung bean protein was used as raw material to prepare mung bean polypeptide with antioxidant activity by alkaline protease enzymatic method.Through single factor experiment and orthogonal experiment,the optimal technological conditions for the alkaline protease hydrolysis of mung bean protein were:temperature 55℃,pH 9.0,enzyme dosage 5%,substrate concentration 8%,the average hydrolysis degree was 32.18%,indicating that the hydrolysis effect was the best.The in vitro antioxidant effect of mung bean polypeptide in two chemical systems was investigated,and it was found that DPPH elimination ability of mung bean polypeptide reached a maximum of 85.7%at 25 mg/mL,and OH elimination ability of mung bean polypeptide reached a maximum of 61.3%at 25 mg/mL,which proved its good antioxidant capacity.