辣木籽油粕多肽提取工艺及其活性的研究

Extraction Technology and Activity of Moringa Seed Oil Meal Polypeptide

以辣木籽的副产物辣木籽油粕为原料,采用酶解法提取辣木籽油粕多肽,在单因素实验的基础上,采用响应面实验对蛋白酶酶解提取多肽的工艺进行优化,并对辣木籽油粕多肽的生物活性进行了测定。结果表明,酶解辣木籽油粕的最佳工艺条件为:pH 6.60、酶添加量5200 U/g、酶解温度45.5℃、酶解时间5 h,在此条件下,辣木籽油粕多肽提取率为38.64%。此外辣木籽油粕多肽对DPPH、ABTS自由基有很好的清除效果,与Fe 2+也具有很好螯合效果,以及对α-葡萄糖苷酶活性有一定的抑制作用。

Moringa seed oil meal polypeptide,a byproduct of moringa seed was taken as the raw material to extract peptides by enzymolysis method.On the basis of single factor test,response surface test was used to optimize the extraction process of peptides by protease enzymolysis,and the biological activity of peptides from moringa seed oil meal was determined.The results indicated that,the optimal conditions were as follows:pH of 6.60,enzyme dosage of 5200 U/g,enzymatic hydrolysis temperature of 45.5℃and enzymatic hydrolysis time of 5 h.Under these conditions,the extraction rate was 38.64%.In addition,moringa seed oil polypeptide had a good scavenging effect on DPPH and ABTS free radicals,chelated with Fe 2+,and inhibitedα-glucosidase activity to a certain extent.