蛋清肽的工艺优化、抗氧化作用及特性

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蛋清肽的工艺优化、抗氧化作用及特性
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基金项目:国家自然科学基金项目(50773064);天水师范学院重点学科支持项目(ZD08037)

Technology Optimization, Antioxidant Activities and Characteristics of Peptide from Egg White

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以对DPPH自由基清除率为考察指标,筛选适宜蛋清肽制备蛋白酶。研究酶活、温度、蛋清含量及pH值对蛋清肽清除DPPH自由基的影响,利用正交试验探讨制备蛋清抗氧化肽的最佳工艺;以抗坏血酸(VC)为对照,研究蛋清肽总还原力大小、对羟自由基、超氧阴离子自由基的清除作用及对脂质过氧化的抑制作用;研究蛋清肽的部分特性。结果表明:风味蛋白酶适宜蛋清肽的制备,酶解时间选择90 min。最佳工艺为:pH 5,45℃,蛋清体积分数8%,酶活1 125 U。此条件下对DPPH自由基清除率为53.273%。蛋清肽对羟自由基(0.308 4～1.542 mg/mL)、超氧阴离子自由基(0.089～0.443 mg/mL)具有一定的清除能力,清除率随其质量浓度的增大而增加,且具有一定的还原力。对羟自由基,VC的IC50=0.092 mg/mL,蛋清肽IC50=1.24 mg/mL,对超氧阴离子自由基,VC的IC50=0.021 6 mg/mL,蛋清肽的IC50=0.054 mg/mL。在0.667～10.667 mg/mL范围内,蛋清肽对脂质过氧化的抑制作用随其质量浓度增加而减小,在0.667～10.667μg/mL范围内反而具有促进脂质过氧化作用。蛋清肽等电点在pH 3左右,其对羟自由基清除率随温度增加逐渐下降;在pH 2～10范围内,其溶解度几乎成线性增加。

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In order to optimize enzymolysis technology for production of antioxidant peptides from egg white,the effects of enzyme activity,enzymolysis temperature,egg white content and pH were analyzed by orthogonal test with the scavenging rate of hydrolysate to DPPH radical as an index.Scavenging effects of the hydrolysate on hydroxyl radical,superoxide anion radical,lipid peroxidation and its total reduction capacity were investigated using ascorbic acid as controls,and its partial characteristics were also explored.Flavourzyme was screened out from four kinds of alkaline protease,neutral protease,trypsin and flavourzyme and enzymolysis time was 90 min.The optimum conditions were as follows:pH 5,enzymolysis temperature 45 ℃,egg white content 8% and enzyme activity 1 125 U.under such conditions,Scavenging rates of the hydrolysate on DPPH radical was 53.273%.Scavenging effects on hydroxyl(0.308 4～1.542 mg/mL) and superoxide anion radical(0.089～0.443 mg/mL) increased with its concontration,and their half inhibitory concentration(IC50) value was 0.092 mg/mL and 0.021 6 mg/mL for VC,1.24 mg/mL and 0.054 mg/mL for the hydrolysate,respectively.Inhibition effects of the hydrolysate to lipid peroxidation(0.667 ～10.667 mg/mL) decreased with increasing concentration,but it was activated within 0.667～10.667 μg/mL.Isoelectric point of the hydrolysate was about pH=3,scavenging effects of the hydrolysate on hydroxy radical decreased with increasing temperature,and its solubility increased linearly within pH 2～10.

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周向军,吴红艳,颜彩映,穆青山,张继.蛋清肽的工艺优化、抗氧化作用及特性[J].食品与生物技术学报,2013,32(8):844-853.

ZHOU Xiang-jun, WU Hong-yan, YAN Cai-ying, MU Qing-shan, ZHANG Ji. Technology Optimization, Antioxidant Activities and Characteristics of Peptide from Egg White[J]. Journal of Food Science and Biotechnology,2013,32(8):844-853.

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收稿日期:2012-01-02
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在线发布日期: 2013-10-28
出版日期: 2013-08-25

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