| 木瓜蛋白酶水解核桃蛋白的工艺条件优化及水解物抗氧化活性研究 |
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| 引用本文： | 刘昭明,黄翠姬,巫俊良,黄娟娟.木瓜蛋白酶水解核桃蛋白的工艺条件优化及水解物抗氧化活性研究[J].安徽农业科学,2009,37(13):6136-6138. |
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| 作者姓名： | 刘昭明 黄翠姬 巫俊良 黄娟娟 |
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| 作者单位： | 广西工学院生物与化学工程系,广西柳州,545006 |
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| 基金项目： | 广西区教育厅科研立项项目，广西工学院食品科学硕士学位授权点学科建设经费资助项目 |
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| 摘 要： | 目的]研究采用木瓜蛋白酶水解核桃蛋白的工艺条件及水解物的抗氧化活性。方法]采用正交试验法确定木瓜蛋白酶水解核桃蛋白的最适工艺条件，采用Sephadex G-25凝胶色谱分离酶水解物，通过测定羟自由基（OH·）和超氧阴离子自由基清除能力研究了酶水解物的抗氧化活性。结果]核桃蛋白木瓜蛋白酶水解的最优奈件是温度55℃，底物浓度4％，酶浓度60000U／g，pH值8．0；在水解度达到38．4％时，其酶解产物对羟自由基（OH·）和超氧阴离子自由基（O2·）的清除率分别为22．5％和46．4％。采用Sephadex G-25凝胶柱层析对水解度38．4％的酶水解物进行分离得到了A、B、C和D4个肽片段，其中肽片段c的自由基清除能力最大。结论]核桃蛋白木瓜蛋白酶水解物具有一定抗氧化活性。
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| 关 键 词： | 核桃蛋白 木瓜蛋白酶 抗氧化活性 酶水解物 |
Study on the Optimization of the Technological Conditions of Walnut Protein Hydrolyzeed by Papain and the Antioxidative Activity of Its Hydrolysate |
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| LIU Zhao-ming et al.Study on the Optimization of the Technological Conditions of Walnut Protein Hydrolyzeed by Papain and the Antioxidative Activity of Its Hydrolysate[J].Journal of Anhui Agricultural Sciences,2009,37(13):6136-6138. |
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| Authors: | LIU Zhao-ming |
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| Institution: | LIU Zhao-ming et al (Department of Biological , Chemical Engineering,Guangxi University of Technology,Liuzhou,Guangxi 545006) |
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| Abstract: | Objective] The research aimed to investigate the optimum technological conditions of walnut protein hydrolyzed by papain and antioxidative activity of its hydrolysate.Method] The optimum technological conditions of walnut protein hydrolyzed by papain were confirmed by orthogonal experiment.The enzyme hydrolysate was separated by Sephadex G-25 gel filtration and the antioxidative activities of hydrolysate were studied through determining the scavenging activities of hydroxyl and superoxide anion free radic... |
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| Keywords: | Walnut protein Papain Antioxidative activity Hydrolysate |
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