酶解方式对核桃蛋白肽及其抗氧化活性的影响

分别采用7种蛋白酶对核桃蛋白进行单酶水解,并与双酶复合酶解进行比较,考察不同酶解方式对酶解产物水解度、短肽得率和抗氧化活性的影响。结果表明,碱性蛋白酶单酶酶解核桃蛋白,产物的水解度和短肽得率显著高于其它单酶处理,分别达到18.94%和76.37%,对DPPH自由基清除能力的IC50值仅为3.23mg/mL,抗氧化活性显著高于其它处理;将碱性蛋白酶分别与其它蛋白酶组合酶解,核桃蛋白酶解产物的水解度和短肽得率均有所提高,其中与木瓜蛋白酶组合处理的水解度可达28.36%,短肽得率可提高至85.62%。双酶酶解产物对提高清除DPPH自由基和羟自由基的活性不显著,碱性蛋白酶分别与中性蛋白酶、木瓜蛋白酶的组合可以显著提高酶解产物清除超氧阴离子自由基的活性。

Effects of different protease hydrolysis patterns on walnut protein peptide and its antioxidant activity

Single protease hydrolysis on walnut protein was conducted through using seven proteases,respectively,and the results were compared with double protease hydrolysis,the effects of different protease hydrolysis patterns on hydrolysis degree,peptide yield and antioxidant activity of hydrolysis products were explored.The re-sults show that,the treatment of single alcalase,which hydrolysis degree and peptide yield got 18.94% and 76.37%,respectively,while the IC50 value of DPPH scavenging rate reduced to 3.23mg/m...