酶法水解花生蛋白及产物抗氧化活性的研究

本文以花生粕中提取的花生蛋白为原料,分别使用Alcalase、Protamex和Papain酶解,研究不同酶解时间酶解产物的水解度、三氯乙酸中可溶性氮含量和抗氧化活性的变化规律。结果表明:随着酶解时间的延长,Alcalase、Protamex和Papain酶解花生蛋白的酶解产物的水解度先逐渐增加后趋于稳定,三氯乙酸中可溶性氮含量先增加后减小,超氧阴离子自由基清除能力先增加后有小幅降低。不同酶的酶解产物的抗氧化性能与其水解能力并不直接相关。

Enzymatic Hydrolysis of Peanut Protein and Its Hydrolysate of Antioxidant Activity

Taking extracted peanut protein from peanut meal as raw material, variations of degree of hydrolysis, soluble nitrogen content in trichloroacetic acid, and antioxidant activity at different time were studied by using Alcalase, Protamex , and Papain, respectively, Results showed that degree of hydrolysis of enzymatic hydrolysis product stabilized after invreased with extension of hydrolysis time. Soluble nitrogen content in Iriehlnroacetic acid increased first and then decreased. And superoxide anion free radical scavenging capacity increased first and then slightly decreased. There were not directly related between antioxidant properties of different hydrolysis products from different enzyme types and their hydrolysis ahility.