葛根蛋白及其酶解物的体外抗氧化活性和功能特性

Antioxidant Activities in vitro and Functional Properties of Pueraria lobata Protein and Its Enzymatic Hydrolysates

以葛根为原料,采用碱提法提取葛根蛋白,对其进行酶解,研究不同蛋白酶(碱性蛋白酶、中性蛋白酶、木瓜蛋白酶)对葛根蛋白的酶解效果及其酶解物的抗氧化活性和功能特性,并与葛根蛋白进行对比。3种蛋白酶对葛根蛋白的酶解效果及其酶解物抗氧化特性研究结果表明,碱性蛋白酶酶解物水解度和蛋白回收率最佳,并具有良好的体外抗氧化活性。功能特性研究结果表明,与葛根蛋白相比,3种葛根蛋白酶解物的溶解性、持油性和起泡性均有不同程度提升,但持水性、起泡稳定性、乳化性及乳化稳定性均有所下降。其中碱性蛋白酶酶解物的功能特性最优,pH值为5时,溶解度达98.43%;温度为60℃时,持油性达4.23%;pH值为6时,起泡性达106%。结果表明,碱性蛋白酶酶解效率高,且适合用于提高葛根蛋白抗氧化活性及功能特性。

The protein was extracted from Pueraria lobata by the alkali extraction method and then enzymatically hydrolyzed.The enzymatic hydrolysis effects of different proteases(alkaline protease,neutral protease,and papain)on P.lobata protein were studied based on the antioxidant activity and functional properties of the enzymatic hydrolysates.Furthermore,the protein was compared with the enzymatic hydrolysates in terms of the antioxidant activity and functional properties.The results showed that the alkaline protease method had the best hydrolysis degree and protein recovery rate,and the hydrolysate had good antioxidant activity in vitro.Compared with P.lobata protein,the three protease hydrolysates showed improved solubility,oil holding capacity,and foaming properties and decreased water holding capacity,foaming stability,and emulsifying property and stability.The hydrolysate prepared with alkaline protease had the best functional properties.Specifically,it showed the solubility of 98.43%at pH5,the oil holding capacity of 4.23%at 60℃,and the foaming ability of 106%at pH6.The results demonstrated that alkaline protease had high hydrolysis efficiency and was suitable for improving the antioxidant activity and functional properties of P.lobata protein.