芝麻渣蛋白多肽抗氧化性研究

Study on the Antioxidant Activity of Sesame Residue Protein Peptides

该研究考察了不同蛋白酶对芝麻渣中提取的芝麻蛋白水解度的影响。结果表明,中性蛋白酶、木瓜蛋白酶和风味蛋白酶对芝麻蛋白有较高的水解度,而中性蛋白酶水解度最高,达到10.54%,碱性蛋白酶水解度最低,只有2%。测定了水解后的芝麻蛋白多肽抗氧化活性,结果发现芝麻蛋白多肽表现出较强的清除DPPH、超氧阴离子、ABTS+·和羟基自由基的能力,表明芝麻蛋白多肽具有很强的抗氧化活性,是一种潜在的抗氧化剂。

In this study,the effect of different proteases on the hydrolysis degree of sesame protein extracted from sesame residue.The results showed that neutral protease,Papain and flavor protease had higher degree of hydrolysis of sesame protein,while neutral protease had the highest degree of hydrolysis,reaching 10.54%,and alkaline protease had the lowest degree of hydrolysis,only 2%.The antioxidant activity of sesame protein peptides after hydrolysis was measured,and it was found that sesame protein peptides exhibit strong ability to scavenge DPPH,superoxide anions,ABTS+·,and hydroxyl radicals,indicating that sesame protein peptides have strong antioxidant activity and are a potential antioxidant agent.