葡萄籽蛋白提取工艺优化及抗氧化活性粗多肽的初步研究

Optimization of Extraction Conditions for Grape Seed Protein and Study on Its Antioxidative Peptides

利用超声辅助碱溶酸沉法提取葡萄籽中蛋白质,在研究提取温度、提取时间、pH值、液料比、超声功率对蛋白质提取率影响的单因素试验基础上,通过Box-Behnken Design-响应面法对提取工艺进行优化。利用双酶复合酶解葡萄籽蛋白,研究酶解多肽抗氧化活性。结果表明,葡萄籽蛋白等电点(pI)为3.8,最佳提取工艺参数为:提取温度46℃、提取时间42 min、pH10.5、液料比22:1(mL/g)、超声功率300 W。该工艺条件下,葡萄籽蛋白提取率达到90.68%。此外,由双酶复合酶解制备获得的葡萄籽粗多肽对DPPH自由基、羟基自由基具有良好的清除能力。

Ultrasonic-assisted extraction of grape seed protein was studied using extraction rate as the index through alkali-extraction and acid-precipitation method.The influence factors such as extraction temperature,extraction time,pH,ratio of liquid to solid and ultrasonic power were optimized through single factor test and Box-Behnken Design-response surface method.Besides,the grape seed protein was hydrolyzed by double-enzyme complex to study the antioxidant activity of polypeptides.Result showed that the isoelectric point of grape seed protein was 3.8,the optimal extraction conditions were as follows:extraction temperature 46℃,extraction time 42 min,pH10.5,liquid/material ratio 22:1(mL/g),ultrasonic power 300 W.The maximum extraction rate of grape seed protein could reach up to 90.68%.Moreover,the grape seed polypeptide prepared by double-enzyme complex enzymolysis has good scavenging ability to DPPH and hydroxyl free radicals.