蓖麻限制性酶解蛋白功能特性和抗氧化活性研究

Evaluation of physicochemical properties and antioxidant activities of limited hydrolysis castor bean (Ricinus communis L.) protein

目的研究蓖麻限制性酶解蛋白的功能特性和抗氧化活性,为进一步开发利用蓖麻蛋白提供一条新途径。方法以蓖麻子为原料,通过粉碎、脱脂、乙醇洗涤、沸水脱毒、冷冻干燥等操作步骤制备蓖麻浓缩蛋白,再分别用碱性蛋白酶(alcalase)、风味蛋白酶(flavourzyme)、复合蛋白酶(protamex)、中性蛋白酶和木瓜蛋白酶水解得到5种蓖麻限制性酶解蛋白,并进行功能性质和抗氧化活性研究。结果蓖麻浓缩蛋白色泽洁白、无异味,其蛋白含量为73.08%,脂肪含量为1.13%,是一种优质的植物蛋白;蓖麻浓缩蛋白经蛋白酶限制性酶解后功能性质和抗氧化活性增加,功能性质大小顺序为:复合蛋白酶、中性蛋白酶、木瓜蛋白酶、碱性蛋白酶和风味蛋白酶,抗氧化活性大小顺序为:复合蛋白酶、风味蛋白酶、中性蛋白酶、碱性蛋白酶和木瓜蛋白酶。结论采用复合蛋白酶限制性酶解蓖麻蛋白,可得到功能特性和抗氧化活性都较好的限制性酶解蓖麻蛋白。

Objective To study on the physicochemical properties and antioxidant activities of limited hydrolysis castor bean proteins and provide a new way for the further development and utilization of castor bean protein. Methods Using castor seeds as the raw material, castor bean concentrated protein was obtained through steps of grinding, degreasing, ethanol extraction, boiling water detoxication and freeze-drying consistently. Five kinds of limited hydrolysis castor bean proteins were achieved by alcalase, flavourzyme, protamex, neutral protease and papain hydrolysis. And physicochemical properties and antioxidant activities were investigated. Result The results showed that castor bean protein was white and non-smell with its protein and fat content 73.08% and 1.13%, respectively. The physicochemical properties and antioxidant activities of castor bean protein were increased after limited hydrolysis. The order of physicochemical properties of 5 kinds of limited hydrolysis castor bean protein was protamex, neutral protease, papain, alcalase and flavourzyme;the order of antioxidant activities was protamex, flavourzyme, neutral protease, alcalase and papain. Conclusion Therefore, the limited hydrolysis castor bean proteins with best physicochemical properties and antioxidant activities can be obtained from protamex limited hydrolysis process.