碱性蛋白酶水解苦荞蛋白工艺优化及其抗氧化活性

Optimization for Hydrolysis of Tartary Buckwheat Protein with Alkaline Protease and Its Antioxidant Activity

采用碱性蛋白酶对苦荞蛋白进行酶解,以水解度(DH)作为指标,采用单因素试验和正交试验优化苦荞蛋白酶解工艺。以VC作为对比,检测苦荞蛋白肽的体外抗氧化能力。结果表明:苦荞蛋白最佳酶解条件为:底物浓度3%, pH 10,温度45℃,加酶量5%,酶解时间4 h。在此条件下水解度DH为19.42%,制备的苦荞蛋白肽羟自由基的清除率IC50为1.372 mg/mL,抑制羟自由基的能力为17.55 U/mg。表明苦荞蛋白肽具有较好的抗氧化能力。

The hydrolysate was prepared by alkaline protease hydrolysis from Tartary buckwheat protein,and the degree of hydrolysis(DH)was used as the index to optimize the hydrolysis of Tartary buckwheat by single factor test and orthogonal test.The antioxidant ability of Tartary buckwheat protein peptide in vitro was determined by VC.The results showed that the optimum of enzymatic hydrolysis of Tartary buckwheat protein was substrate concentration of 3%,temperature of 45℃,amount of enzyme of 5%and hydrolytic time of 4 h.Under these conditions,the degree of hydrolysis(DH)reached 19.42%,the IC50 value of hydroxyl radical scavenging rate was 1.372 mg/mL,and the ability of inhibiting hydroxyl radical was 17.55 U/mg.These results showed that Tartary buckwheat protein peptide had better antioxidant ability.