糯米糠抗氧化肽的制备工艺及自由基清除能力研究

为开发利用糯米糠资源,研究了糯米糠抗氧化肽的制备工艺及自由基清除能力。选取中性蛋白酶为水解酶,以抗氧化肽还原力为指标,采用单因素实验和正交实验方法优化糯米糠抗氧化肽的制备工艺。结果表明,制备糯米糠抗氧化肽的最佳工艺条件为糯米蛋白底物浓度4%、[E]/[S]2%、pH7、酶解温度40℃、酶解时间6h,在该条件下制备的糯米糠抗氧化肽对羟基自由基和超氧阴离子自由基的清除能力明显优于米糠抗氧化肽,且存在一定的量效关系,提示糯米糠抗氧化肽可用作功能性食品或天然抗氧化剂被深入研究和开发利用。 

Study on preparation technology and free radical scavenging capability of antioxidant peptide from glutinous rice bran

The optimum preparation process of antioxidant peptide from glutinous rice bran and its free radical scavenging capability were studied to exploit and utilize the resources of glutinous rice bran. Neutral protease was selected as hydrolytic enzyme,the single-factor experiment and the orthogonal tests were carried to optimize the preparation process of antioxidant peptide with reducing power of antioxidant peptide to an index.The results showed that the most optimum preparation condition of antioxidant peptides from glutinous rice bran protein with neutral protease were substance concentration 4%, [E]/[S] 2%,pH 7,hydrolytic temperature40℃ and time 6h. The scavenging activities to ·OH and O2-· of antioxidant peptide from glutinous rice bran were stronger than which from rice bran,and their concentration and scavenging rate were definite dose-effect relationship,indicating the antioxidant peptide from glutinous rice bran could be used as functional food or natural antioxidants and be in-depth researched and developed and utilized.