蛋清酶解多肽的制备及其清除自由基活性

为探索蛋清酶解多肽体外清除自由基活性,开发功能性蛋制品,本文采用碱性蛋白酶、胰蛋白酶、中性蛋白酶,通过对比实验、单因素实验和正交实验确定了蛋清酶解多肽的制备方法,采用体外清除自由基对比实验研究了蛋清酶解多肽的体外清除自由基活性。结果表明:蛋清蛋白浓度调整至4 g/100 mL(m/V),用18000 U/g蛋白的碱性蛋白酶在pH9.0于60 ℃水解7 h,制备的蛋清多肽清除DPPH自由基能力最强;用碱性蛋白酶制备的蛋清多肽在体外对超氧阴离子、羟自由基、DPPH自由基清除能力和Fe3+还原能力均明显优于蛋清,但远不及V_C。证明蛋清经碱性蛋白酶控制水解能明显增强其清除自由基能力,提高其保健性能。

Preparation and scavenging free radical activity of enzymolysis polypeptide from albumen

In order to explore the scavenging free radical activity of enzymolysis polypeptide from albumen and develop functional egg products, with alkaline protease, trypsin, neutral protease as investigation test objects, the enzymolysis condition of the albumen was optimized by contrast experiment, single factor experiment and orthogonal experiment. The scavenging free radical activity of the albumen and its enzymatic hydrolysates were investigated by contrast experiment with scavenging free radical test in vitro. The results showed that the albumen hydrolysates has got the strongest scavenging DPPH free radical activity when the albumen was hydrolyzed for 7 h under 60℃ at pH9.0 with 4 g/100 mL (m/V) protein content by 18000 U/g alkaline protease. The power of the albumen hydrolysis polypeptide hydrolyzed by alkaline protease to scavenge superoxide anion, DPPH free radical and hydroxyl free radical and to reduce Fe3+ were obviously superior relative to the albumen, but nowhere near than V_C. It was proved that the scavenging free radical power and healthcare function of the albumen could significantly be enhanced with alkaline protease control hydrolysis method.