英国红芸豆蛋白抗氧化肽酶解工艺的研究

Research of enzymolysis technology of the British red kidney bean protein antioxidant peptide

摘要: 以英国红芸豆为原料,研究芸豆蛋白质抗氧化活性肽的酶解工艺。首先以水解度和总抗氧化能力为评价指标进行酶的筛选,并采用单因素及正交实验设计优化酶解工艺。结果表明,碱性蛋白酶对芸豆蛋白水解能力最强,酶解产物的抗氧化能力最高;最佳酶解条件为底物浓度5.0%,温度55℃,加酶量4000 u/m L,p H10,时间2 h,该条件下总抗氧化能力高达186.97 U/mg pro,英国红芸豆活性肽显示出较强的抗氧化活性。

Abstract: Study of enzymolysis technology of kidney bean protein antioxidative peptide with the British red kidney beans as raw material.First of all,the degree of hydrolysis and total antioxidant capacity as evaluation index for screening of enzyme.alkaline protease was selected from six different enzymes by single factor and orthogonal design.The results showed that the kidney bean protein could be effective hydrolyzed by the alkaline protease and the highest antioxidant capacity of enzymolysis products.The optimal conditions were substrate concentration of 5.0%( w/v),enzyme concentration of 4000 u/mL,pH10,temperature of 55 ℃,hydrolyzing time of 2 h,under this condition of the total antioxidant capacity to 186.97 U/mgpro. British red kidney beans peptide showed strong antioxidant activity.