葡萄籽多肽的制备及功能研究

本试验用风味蛋白酶及碱性蛋白酶,以pH值、酶用量及时间为因素,采用三因素三水平L9(33)正交试验确定葡萄籽多肽制备最佳的酶和酶解条件,结果表明,碱性蛋白酶优于风味蛋白酶,碱性蛋白酶的最佳水解条件是pH值为11.5、酶用量为0.9%、水解时间为18h的条件下达到最大水解度46.16%。葡萄籽多肽有很强的清除DPPH.和H2O2的能力,有一定的清除O2-.和抑制脂质过氧化能力,且总还原力随浓度增加而增加。葡萄籽多肽对金黄色葡萄球菌、志贺氏菌、枯草芽孢杆菌、大肠杆菌1515、黑曲霉和青霉都有较强抑制作用,其抑菌率分别为70.77%、65.28%、59.07%、60.71%、60.71%和50.86%。另外,葡萄籽多肽具有很好的乳化性和乳化稳定性。结果表明该多肽中存在抗氧化肽、抑菌肽、表面活性肽。

Preparation of Grape Seed Poly-peptide and Functional Research

In the preparation of grape seed poly-peptide,flavor protease and alkaline protease were used,pH,enzyme dosage and time being the factors,using L9（33） orthogonal test to determine the best of the protease and hydrolysis conditions.The results showed that alkaline protease was superior to flavor protease.If pH was 11.5,the amount of enzyme was 0.9%,hydrolysis time was 18h,alkaline protease could reach the best hydrolysis condition,and the biggest degree of hydrolysis was 46.16%.Grape seed poly-peptide had a strong ability to clear DPPH· and H2O2,a certain ability to clear O-2· and inhibited the lipid peroxidation,the total reducing capacity was increased with the increase of concentration.Besides,grape seed poly-peptide had a strong inhibition effect on Staphylococcus aureus,Shigella,Bacillus subtilis,Escherichia Coli 1515,Aspergillus niger and Penicillium,the inhibitory ability for each microbial bacterium was 70.77%,65.28%,59.07%,60.71%,60.71% and 50.86%.Besides,it had good emulsification and emulsion stability.The results also showed this poly-peptide contained antioxidant peptides,anti-microbial peptides and surfactant peptides.