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文章摘要
绿豆抗氧化肽的酶法制备及其抗氧化活性探究
Enzymatic Preparation of Mung Bean Antioxidant Peptide and Its Antioxidant Activity
投稿时间:2019-12-24  修订日期:2020-01-27
DOI:
中文关键词: 绿豆蛋白,中性蛋白酶,酶解,抗氧化肽
英文关键词: mung bean protein, enzymatic hydrolysis, antioxidant peptides, separation and purification
基金项目:国家重点研发计划(2017YFD0401202);国家粮食行业青年拔尖人才计划(LQ2018204);上海市教委、上海市教育发展基金会“曙光计划”(19SG45)
作者单位E-mail
夏吉安 上海理工大学 医疗器械与食品学院 1834341006@qq.com 
黄凯 上海理工大学 医疗器械与食品学院  
李森 上海理工大学 医疗器械与食品学院  
宋洪东 上海理工大学 医疗器械与食品学院  
管骁 上海理工大学 医疗器械与食品学院 gnxo@163.com 
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中文摘要:
      摘要:绿豆蛋白通常作为绿豆淀粉生产过程中的副产物而被丢弃。以绿豆蛋白为原料,开发抗氧化肽可有效提高其资源利用率。本研究对绿豆抗氧化肽的制备工艺进行了研究,以体外抗氧化能力为指标,确定了最佳的酶解条件:3%底物(w/v),2%中性蛋白酶(w/w),pH 7,温度50 ℃,酶解3小时。该反应条件下,5 mg/mL酶解产物其DPPH 自由基清除率可达91.58±2.44%,显示出了良好的抗氧化活性。此外,对该酶解产物进行凝胶层析柱分析,相比于大分子量的绿豆多肽,小分子量的多肽显示出更强的抗氧化效果。
英文摘要:
      Abstract: Mung bean protein is usually regarded as the by-product and discarded in the production of mung bean starch. Antioxidant peptide production from mung bean protein can efficiently improve its utilization. In this study, the mung bean antioxidant peptide was produced with the enzymatic hydrolysis method, and the process was optimized. Based on the antioxidant ability measurement in vitro, the optimal hydrolysis conditions were as follows: 3% mung bean protein (w/v), 2% neutral protease (w/w), pH 7, 50 ℃ and hydrolysis time 3 h. Hydrolysate showed considerable antioxidant ability, and a DPPH scavenging rate of 91.58±2.44% was obtained with a 5 mg/mL product concentration. Additionally, gel chromatography analysis showed that, compared with the high molecular weight peptide, low molecular weight mung bean peptide had a higher antioxidant ability.
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