大豆11S球蛋白水解肽的制备及抗氧化研究
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摘要
以大豆11S球蛋白为原料,通过胰蛋白酶水解制备活性肽,在单因素试验的基础上,采用响应面法确定最佳酶解条件,并检测大豆肽溶液的体外抗氧化性。结果表明,底物浓度2 mg/mL时的最佳水解条件为:酶和底物比4 900 U/g,pH8.1,温度44℃,水解时间2.6 h,此条件下经验证试验得到大豆肽的水解度为89.25%。大豆肽溶液对超氧阴离子自由基(O_2~-·)和羟自由基(·OH)都具有良好的清除效果,随着大豆肽溶液浓度的增加,O_2~-·和·OH的清除率也随之增加。当肽液浓度为12 mg/mL时,对O_2~-·的清除率最高达到46.86%;当肽液浓度为0.5 mg/mL时对·OH的清除率最高,达到33.73%。
Soybean 11 S globulin was used as raw material to prepare active peptide by trypsinase hydrolysis. On the basis of single factor experiment,response surface methodology was used to determine the optimal enzymatic hydrolysis conditions,and test the in vitro antioxidant activity of soy peptide solution. The results showed that the optimum hydrolysis conditions were as follows:the ratio of enzyme to substrate was 4 900 U/g,the pH was8.1,the temperature was 44 ℃,the hydrolysis time was 2.6 h,the degree of hydrolysis of the soybean peptide obtained by the verification test under this condition was 89.25 %. Soybean peptide solution had good scavenging effects on superoxide oxygen free radical(O_2~-·)and hydroxyl radical(·OH),and the scavenging rates of O_2~-·and·OH increased with the increase of concentration of soybean peptide solution. When the concentration of peptide solution was 12 mg/mL,the clearance rate of O_2~-·reached 46.86 %,and when the concentration of peptide solution was 0.5 mg/mL,the clearance rate of·OH reached 33.73 %.
Soybean 11 S globulin was used as raw material to prepare active peptide by trypsinase hydrolysis. On the basis of single factor experiment,response surface methodology was used to determine the optimal enzymatic hydrolysis conditions,and test the in vitro antioxidant activity of soy peptide solution. The results showed that the optimum hydrolysis conditions were as follows:the ratio of enzyme to substrate was 4 900 U/g,the pH was8.1,the temperature was 44 ℃,the hydrolysis time was 2.6 h,the degree of hydrolysis of the soybean peptide obtained by the verification test under this condition was 89.25 %. Soybean peptide solution had good scavenging effects on superoxide oxygen free radical(O_2~-·)and hydroxyl radical(·OH),and the scavenging rates of O_2~-·and·OH increased with the increase of concentration of soybean peptide solution. When the concentration of peptide solution was 12 mg/mL,the clearance rate of O_2~-·reached 46.86 %,and when the concentration of peptide solution was 0.5 mg/mL,the clearance rate of·OH reached 33.73 %.
引文
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[2]孙国威,乐国伟,施用晖.模拟酶解大豆7S、11S蛋白及其抗氧化活性的研究[J].食品工业科技,2010,31(7):101-104
[3]齐宝坤,赵城彬,李杨,等.热处理对大豆11S球蛋白溶解性和二级结构的影响[J].食品科学,2018,39(22):39-44
[4]刘颖,徐锦丽,瑙阿敏,等.转谷氨酰胺酶改善大豆11S球蛋白聚合的研究[J].食品工业科技,2014,35(8):180-183,187
[5]邹险峰,陈星,李晓磊,等.β-伴大豆球蛋白的水解研究[J].食品科技,2011,36(4):9-14
[6] Yuan B E, Ren J Y, Zhao M M, et al. Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate[J]. LWT-Food Science and Technology, 2012, 46(2):453-459
[7]尹军杰.大豆肽分子量与缓解疲劳作用关系的研究[J].粮食与油脂,2017,30(7):42-44
[8]吴非,于胜男,李良,等.大豆降血压活性肽和抗癌活性肽的制备研究[J].中国油脂,2011,36(7):58-61
[9]褚斌杰,祁高富,梁运祥.大豆肽减肥降血脂作用的研究[J].食品科技,2011,36(11):65-68
[10] Singh B P, Vij S, Hati S. Functional significance of bioactive peptides derived from soybean[J]. Peptides, 2014, 54(2):171-179
[11] Hartmann R, Meisel H. Food-derived peptides with biological activity:from research to food applications[J]. Current Opinion in Biotechnology, 2007, 18(2):163-169
[12]杨君丽.大豆抗氧化肽的制备与表征[D].郑州:河南工业大学,2010:9-11
[13] Maebuchi M, Samoto M, Kohno M, et al. Improvement in the intestinal absorption of soy protein by enzymatic digestion to oligopeptide in healthy adult men[J]. Food Science&Technology Research, 2007,13(1):45-53
[14] Yang J H, Mau J L, Ko P T, et al. Antioxidant properties of fermented soybean broth[J]. Food Chemistry, 2000, 71(2):249-254
[15]仇超颖,段春红,王臻,等.11S球蛋白酶解产物功能特性及对猪肉肠品质的影响研究[J].食品科学,2008,29(11):118-121
[16]刘春,王红玲,崔竹梅,等.大豆籽粒贮藏蛋白11S和7S组分提取分离方法的优化[J].中国油脂,2006,31(2):31-36
[17]潘瑶.大豆活性肽制备工艺的研究[D].淮北:淮北师范大学, 2010:15-18
[18]玄红专,桑青,麻建军.邻苯三酚自氧化法测定不同蜂产品抗氧化活性的研究[J].食品科技,2008,33(4):137-139
[19]李鸿梅.玉米功能肽的制备及其生理活性的研究[D].长春:吉林大学, 2008:68-70
[20]康永锋,薛永刚,韩巧英.响应面优化黑豆总黄酮微波辅助提取工艺及其抗氧化性能评价[J].大豆科学,2017,36(6):958-964