CAJ | 학술논문

利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰,制备高活性抗氧化肽.以水解物的游离氨基含量变化为响应值,利用响应面分析法对类蛋白反应条件进行优化,得到适宜条件为:酶添加量为500 U/g,温度30℃,底物质量分数50%,反应时间5.6 h.毛细管电泳分析确认,水解物经类蛋白反应修饰后肽分子组成发生变化.抗氧化活性分析结果表明,所制备的3个修饰产物对3种自由基的清除能力显著提高.
이용목과단백매대락단백수해,병대소득도적수해물진행류단백반응수식,제비고활성항양화태.이수해물적유리안기함량변화위향응치,이용향응면분석법대류단백반응조건진행우화,득도괄의조건위:매첨가량위500 U/g,온도30℃,저물질량분수50%,반응시간5.6 h.모세관전영분석학인,수해물경류단백반응수식후태분자조성발생변화.항양화활성분석결과표명,소제비적3개수식산물대3충자유기적청제능력현저제고.
Casein hydrolysates were prepared by hydrolysis of casein with papain, and then modified by papain-catalyzed plastein reaction to prepare antioxidant peptides with higher activity. Response surface analysis was conducted to optimize the conditions of plastein reaction with the variations of free amino groups in reaction mixture used as index. The optimal conditions obtained were that enzyme addition level was 500 U/g, temperature was 30℃, concentration of hydrolysates was 50% and reaction time was 5.6 h. The analysis results from capillary electrophoresis confirmed that the peptide compositions of modified products were different from that of casein hydrolysates. The antioxidant activities of three modified products were also analyzed, which indicated that their scavenging activities for three free radicals were enhanced obviously.