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文章摘要
豆粕源抗氧化肽的制备、鉴定与活性表征
Preparation, Identification and Activity Characterization of Soybean Meal Antioxidant Peptides
投稿时间:2020-04-04  修订日期:2020-05-05
DOI:
中文关键词: 豆粕  活性肽  抗氧化  序列鉴定
英文关键词: soybean meal  bioactive peptide  antioxidant  sequence identification
基金项目:吉林省科技发展计划项目(20170204021NY);吉林大学中央高校基本科研业务费专项资金;吉林大学高层次科技创新团队(2017TD-29)第一
作者单位E-mail
潘风光 吉林大学食品科学与工程学院
吉林省营养与功能食品重点实验室 
panfg@jlu.edu.cn 
蔡转章 吉林大学食品科学与工程学院  
伍海波 吉林大学食品科学与工程学院  
刘静波 吉林大学食品科学与工程学院  
刘博群 吉林大学食品科学与工程学院  
张 婷 吉林大学食品科学与工程学院 tingzhang413@hotmail.com 
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中文摘要:
      豆粕作为豆油加工的主要副产物,含有大豆中几乎全部蛋白质,具有广阔的应用前景。本研究以大豆粕为原料,利用超声辅助酶解制备豆粕抗氧化肽,通过单因素和响应面试验,确定出最佳工艺参数为:酶解pH 8.0、底物浓度9%(质量分数)、加酶量6665.39 U/g、酶解温度50 ℃、酶解时间4 h、超声时间9 min、超声功率300 w。经超滤处理获得分子量<1 kDa的组分,并将该组分通过液相二级质谱(LC-MS/MS)鉴定,获得豆粕源抗氧化五肽,氨基酸序列为Ile-Trp-Asn-Leu-Asn(IWNLN),其ABTS自由基清除能力的IC50值为0.06±0.003 mg/mL,ORAC值为7.614±0.138 mg TE/mg(0.01 mg/mL),羟自由基清除能力的为IC50值为0.008±0.001 mg/mL。本研究为豆粕抗氧化肽生产工艺优化和功能因子序列确证提供了实验基础,为豆粕蛋白肽功能产品开发提供新的思路。
英文摘要:
      Soybean meal is the main by-product of soybean oil processing, it contains almost all the proteins in soybeans and has broad application prospects. In this study, soybean meal was used as a raw material to prepare soybean meal antioxidant peptides using ultrasonic-assisted enzymatic hydrolysis. Through single factor and response surface tests, the determination of the best process parameters were as follows: the substrate concentration was 9% (quality score), the enzymatic pH was 8.0, the enzymatic temperature was 50°C, the enzymatic time was 4 hours, the amount of enzyme added was 6665.39 U/g, the ultrasonic time was 9 minutes and the ultrasonic power was 300 watt. The components obtained through a ultrafiltration membrane whose weight was as less than 1 kDa. The fraction was identified by LC-MS/MS to obtain the antioxidant pentapeptide from soybean meal. The amino acid sequence was Ile-Trp-Asn-Leu-Asn (IWNLN), the IC50 value of ABTS radical scavenging ability was 0.06±0.003 mg/mL. At a concentration of 0.01 mg/mL, the ORAC value was 7.614±0.138 mg TE/mg, and the IC50 value of hydroxyl radical scavenging ability was 0.008±0.001 mg/mL. This study provides a certain experimental basis for the optimization of soybean meal antioxidant peptide production process and functional factor sequence structure confirmation, and provides a new idea for the development of soybean meal protein peptide functional product.
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