CAJ | 학술논문

为优化碱性蛋白酶酶解龙须菜蛋白制备抗氧化肽的工艺条件,以二苯基苦基苯肼（DPPH）自由基的清除率为指标,单因素试验考察了酶解温度、酶解时间、酶底比（[E]/[S]）和pH值对制备抗氧化肽工艺的影响,并在此基础上应用正交实验进行优化.结果表明,碱性蛋白酶酶解龙须菜蛋白制备抗氧化肽的最佳工艺条件为：酶解温度65℃、酶解时间150min、[E]/[S]9 000U/g、pH 8.0,在此条件下制备的龙须菜抗氧化肽对DPPH自由基的清除率为77.44%±0.12%.体外抗氧化活性研究表明,抗氧化肽具有一定清除DPPH自由基、羟自由基、超氧自由基的能力,也有一定的还原力,但均弱于同浓度下的抗坏血酸.
위우화감성단백매매해룡수채단백제비항양화태적공예조건,이이분기고기분정（DPPH）자유기적청제솔위지표,단인소시험고찰료매해온도、매해시간、매저비（[E]/[S]）화pH치대제비항양화태공예적영향,병재차기출상응용정교실험진행우화.결과표명,감성단백매매해룡수채단백제비항양화태적최가공예조건위：매해온도65℃、매해시간150min、[E]/[S]9 000U/g、pH 8.0,재차조건하제비적룡수채항양화태대DPPH자유기적청제솔위77.44%±0.12%.체외항양화활성연구표명,항양화태구유일정청제DPPH자유기、간자유기、초양자유기적능력,야유일정적환원력,단균약우동농도하적항배혈산.
In order to optimize enzymolysis technology for preparation of antioxidant peptides from Gracilaria lemaneiformis protein, effects of enzymolysis temperature, enzymolysis time, enzyme substrate ratio （[E]/[S]） and pH value on the technology in which DPPH free radical scavenging rate were taken as indexes was analyzed with orthogonal.The results showed that the best optimum enzymolysis conditions of antioxidant peptides from Gracilaria lemaneiforrnis protein were deter- mined as： enzymolysis temperature 65 ℃,enzymolysis time 150 rain, [E]/[S] 9 000 U/g and pH value 8.Under such condition, the DPPH free radical scavenging rate of antioxidant peptides is 77. 44 %＋0.12 %.Research of its antioxidative activity in vitro showed that the antioxidant peptides had antioxidant activities, such as scavenging rates of DPPH free radical, hydroxyl free radical, superoxide free radical and reducing power.But the antioxidant activities were less than ascorbic acid with same concentration.