碱性蛋白酶水解红豆粉的工艺优化及产物抗氧化活性分析

Optimization of Hydrolysis Process of Red Bean Powder by Alkaline Protease and Analysis of Antioxidant Activity of the Products

红豆的营养价值非常高,是我国的传统谷物之一,但是对红豆的开发利用却非常有限。为了进一步应用红豆资源,使红豆增值,通过碱性蛋白酶水解红豆粉获得水解物,通过单因素试验及正交试验,以水解度为指标,研究碱性蛋白酶水解红豆的最适工艺条件。在此基础上,对水解产物的抗氧化活性进行分析。结果表明,其最佳的水解条件为温度55℃,pH值11,加酶量250 U/mL,酶解时间3.5 h,在此条件下蛋白水解度为20.67%。在此参数下获得的水解物的DPPH自由基清除能力、羟基自由基清除能力、Fe2+螯合力和还原能力随浓度的增加而增强,表明碱性蛋白酶水解红豆获得的水解物具有较好的抗氧化活性,可作为一种潜在的抗氧化多肽进行开发。

Red bean has high nutritional value and is one of the traditional grains in China.However,the development and utilization of red bean is very limited.In order to further utilize red bean and increase the value of red bean,the hydrolysate was obtained by hydrolysis of red bean powder by alkaline protease,and the optimum conditions were obtained by single factor experiment and orthogonal experiment with degree of hydrolysis as the index.The antioxidant activity of hydrolysate was analyzed.The results showed that the optimum hydrolysis conditions were as follows:temperature 55℃,pH 11,alkaline protease 250 U/mL,and hydrolysis time 3.5 h,under this conditions,the degree of hydrolysis was 20.67%.The DPPH free radical scavenging activity,hydroxyl free radical scavenging activity,Fe2+chelating ability and reducing activity of the hydrolysate were enhanced with the increase of concentration,which indicated that the hydrolysate obtained by alkaline protease hydrolysis of red bean had better antioxidant activity and could be developed as a potential antioxidant polypeptide.