酶解牡丹籽蛋白抗氧化特性的研究

Study on Antioxidant Characteristics of Enzymatic Hydrolysis of Tree Peony Seed Protein

以牡丹籽蛋白为原料,采用碱性蛋白酶和中性蛋白酶酶解制备牡丹籽蛋白水解产物。考察了碱性蛋白酶和中性蛋白酶水解产物在不同酶解时间下的分子量分布、氨基酸组成及抗氧化活性。研究结果表明碱性蛋白酶仅酶解1 h即可完全水解牡丹籽蛋白所有的条带,并产生一系列小于15 kDa的小分子量条带,而中性蛋白酶只能有限地水解牡丹籽蛋白。碱性蛋白酶能显著性地提高蛋白的ABTS和·OH自由基清除活性,尤其在酶解4 h时清除率分别达到51.22%和73.66%。牡丹籽蛋白富含天冬氨酸和谷氨酸(23.33%~28.61%),赋予碱性蛋白酶和中性蛋白酶水解产物较好的Fe 2+鳌合能力。

The peony seed protein is as the raw material,the peony seed protein hydrolysates are prepared by alcalase and neutrase.The molecular weight distribution,amino acid composition and antioxidant activity of alcalase and neutrase hydrolysates at different enzymatic hydrolysis time are investigated.The results show that all bands of peony seed protein could be completely hydrolyzed by alcalase for only 1 h,and produces a series of bands with small molecular weight less than 15 kDa,while neutrase could only hydrolyze peony seed protein to a limited extent.The scavenging activities of ABTS and·OH radicals of peony seed protein can be significantly improved by alcalase,and the scavenging rate reaches 51.22%and 73.66%at enzymatic hydrolysis for 4 hours respectively.The peony seed protein is rich in aspartic acid and glutamic acid(23.33%~28.61%),which can endow the hydrolysis products of alcalase and neutrase with better Fe 2+chelating ability.