蚕蛹蛋白酶解工艺及其水解产物抗氧化性
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摘要
以蛋白水解度为指标,利用中性蛋白酶和木瓜蛋白酶酶解蚕蛹蛋白。通过单因素试验和正交试验对影响蚕蛹蛋白水解度的因素进行优化试验,分析了两种蛋白酶对蚕蛹蛋白酶解效果的影响,并测定水解产物抗氧化活性。结果表明,中性蛋白酶酶解蚕蛹蛋白时,最优工艺条件为底物浓度为1.2%、酶解时间3.5 h、酶解pH 10.0、酶与底物比5.0%,此时,蚕蛹蛋白水解度最高为27.38%;木瓜蛋白酶酶解蚕蛹蛋白时,最优工艺条件为底物浓度为1.5%、酶解时间5.0 h、酶解pH 10.0、酶与底物比9.0%,此时,蚕蛹蛋白水解度最高为18.26%。最佳工艺条件下,中性蛋白酶和木瓜蛋白酶酶解产物DPPH清除率分别为83.84%和81.24%,超氧阴离子自由基清除率分别为6.36%和9.72%,羟基自由基清除率分别为43.30%和62.24%。综上所述,木瓜蛋白酶对酶解产物的抗氧化效果较好。
Using hydrolysis degree of silkworm pupa protein as the research indicators, neutral proteinase and papain were used for enzymatic hydrolysis of silkworm pupa protein. The single factor test and orthogonal test were used to optimize the factors affecting the degree of hydrolysis of silkworm pupa proteins. The effect of two proteases on the proteolysis of silkworm pupa was analyzed, and the antioxidant activity of the hydrolysate was determined. The results showed the optimum conditions for neutral protease enzyme hydrolysis silkworm pupa protein were as follows, substrate concentration 1.2%,enzymolysis time 3.5 h, enzymolysis pH 10.0, and ratio of enzyme to substrate 5.0%. At this time, the highest degree of hydrolysis of silkworm pupa protein was 27.38%. When papain was used for enzymatic hydrolysis of silkworm pupa protein,the optimum conditions were substrate concentration 1.5%, hydrolysis time 5.0 h, enzymolysis pH 10.0, and ratio of enzyme to substrate 9.0%. The highest degree of hydrolysis of silkworm pupa protein was 18.26%. Under the optimal conditions,the DPPH clearance rates of neutral protease and papain hydrolyzed products were 83.84% and 81.24%, respectively. The scavenging rates of superoxide anion radicals were 6.36% and 9.72%, respectively. And the hydroxyl radical scavenging rates were 43.30% and 62.24%, respectively. In summary, the anti-oxidation effect of papain on the enzymolysis product was better.
Using hydrolysis degree of silkworm pupa protein as the research indicators, neutral proteinase and papain were used for enzymatic hydrolysis of silkworm pupa protein. The single factor test and orthogonal test were used to optimize the factors affecting the degree of hydrolysis of silkworm pupa proteins. The effect of two proteases on the proteolysis of silkworm pupa was analyzed, and the antioxidant activity of the hydrolysate was determined. The results showed the optimum conditions for neutral protease enzyme hydrolysis silkworm pupa protein were as follows, substrate concentration 1.2%,enzymolysis time 3.5 h, enzymolysis pH 10.0, and ratio of enzyme to substrate 5.0%. At this time, the highest degree of hydrolysis of silkworm pupa protein was 27.38%. When papain was used for enzymatic hydrolysis of silkworm pupa protein,the optimum conditions were substrate concentration 1.5%, hydrolysis time 5.0 h, enzymolysis pH 10.0, and ratio of enzyme to substrate 9.0%. The highest degree of hydrolysis of silkworm pupa protein was 18.26%. Under the optimal conditions,the DPPH clearance rates of neutral protease and papain hydrolyzed products were 83.84% and 81.24%, respectively. The scavenging rates of superoxide anion radicals were 6.36% and 9.72%, respectively. And the hydroxyl radical scavenging rates were 43.30% and 62.24%, respectively. In summary, the anti-oxidation effect of papain on the enzymolysis product was better.
引文
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[3]陈静,郑明珠,王浩.蚕蛹蛋白肽的制备及其运动饮料研制[J].食品科学, 2009(14):318-320.
[4] MATTISON C P, GRIMM C C, WASSERMAN R L. In vitro digestion of soluble cashew proteins and characterization of surviving IgE-reactive peptides[J]. Molecular Nutrition and Food Research, 2014, 58(4):884-893.
[5]杨波,刘小玲,赵谋明.酶解脱脂蚕蛹蛋白过程中鲜味规律研究[J].食品科学, 2017, 38(18):119-125.
[6]杨梅琳.蚕蛹蛋白是酶水解及其产物的抗氧化性研究[D].无锡:江南大学, 2006.
[7]农珍妮.具有抗氧化活性蚕蛹蛋白的酶解优化工艺及脱色工艺的研究[D].南宁:广西大学, 2015.
[8]丁顺杰,罗金凤,丁晓雯,等.酶解缫丝蚕蛹蛋白抗氧化肽的分离与稳定性研究[J].食品科学, 2015, 36(3):35-40.
[9] HE S, FRANCO C, WEI Z. Functions, applications and production of protein hydrolysates from fish processing co-products(FPCP)[J]. Food Research International, 2013,50(1):289-297.
[10] LINKE D. Enzymatic prevention of health risks in food[J].Current Opinion in Food Science, 2015, 1:21-27.
[11]刘旭辉,莫奕玲,覃勇荣.蚕蛹蛋白及蚕蛹油提取工艺条件的改进[J].食品科技, 2009, 34(12):113-117.
[12]黄美佳,程剑锋,戴燕,等.蚕蛹蛋白肽酶水解条件优化[J].食品工业科技, 2017, 38(23):92-98.
[13] ATOUI A K, MANSOURI A, BOSKOU G, et al. Tea and herbal infusions:their antioxidant activity and phenolic profile[J]. Food Chemistry, 2005, 89(1):27-36.
[14]张宏梅,昌盛,崔佰吉,等.苦瓜总黄酮的提取及体外抗氧化活性分析[J].食品研究与开发, 2016, 37(23):61-64.
[15]赵钟兴.蚕蛹蛋白酶解制备抗氧化和降血压活性产物及其动力学研究[D].南宁:广西大学, 2012.
[16]王伟,王楠,周兵,等.双酶分步酶解蚕蛹蛋白及其产物抗氧化活性的研究[J].浙江农业学报, 2012, 24(2):300-304.
[17]彭彬.双酶水解蚕蛹蛋白制备多肽的研究[D].济南:齐鲁工业大学, 2014.
[18]盛小波.超高压处理对牛乳清蛋白水解及其产物抗氧化活性的影响[D].北京:中国农业科学院, 2011.