抗氧化性豌豆蛋白肽的分离制备工艺研究

Study on the Separation and Preparation of Antioxidant Pea Protein Peptides

本研究以豌豆蛋白为主要原材料,采用中性蛋白酶对其进行酶解,采用正交实验结合超氧自由基·O_(2)^(-)的清除能力测定法来优化最佳酶解参数。同时使用酶解产物进行分级提纯获得高抗氧化活性的豌豆蛋白肽,并测定其分子量范围。经实验后优化出了最佳酶解参数为:酶添加量为12.0%,反应pH为7.0,反应温度为40℃,底物浓度为5.0%,在此条件下,·O_(2)^(-)清除率为71.2%。通过分级提纯和检测,发现分子量小于1 ku的酶解液·O_(2)^(-)清除率最高,可达到79.3%,其分子量集中在200~800 U左右。

In this study,pea protein was used as the main raw material,which was enzymatically hydrolyzed by neutral protease.Orthogonal experiment combined with the determination of superoxide radical·O_(2)^(-)scavenging capacity was used to optimize the optimal enzymolysis parameters.At the same time,pea protein peptide with high antioxidant activity was obtained by fractionation and purification of enzymolysis products,and its molecular weight range was determined.After experiments,the optimal enzymatic hydrolysis parameters were optimized as follows:enzyme addition of 12.0%,reaction pH of 7.0,reaction temperature of 40℃,substrate concentration of 5.0%.Under these conditions,the·O_(2)^(-)clearance rate was 71.2%.Through graded purification and detection,it was found that the enzyme hydrolysate with a molecular weight less than 1 ku had the highest·O_(2)^(-)clearance rate,reaching 79.3%,with a molecular weight concentration of around 200~800 U.