芝麻肽的制备及抗氧化活性

为探明芝麻蛋白肽的抗氧化活性,采用Box-Behnken设计响应面试验优化碱性蛋白酶水解芝麻蛋白条件,研究芝麻肽清除DPPH自由基的能力、还原能力以及抑制猪油和冷藏熟肉糜的氧化活性.结果表明,较优水解条件为:底物与酶的质量比为12.24,底物浓度6.91%、水解时间6.82 h,在此条件下水解度为30.2%.芝麻肽具有较强的抗氧化活性和还原能力,0.2 mg/ml 芝麻肽对DPPH自由基的清除率为98.55%;0.8 mg/ml 时,还原能力的吸光度为1.267,并达到稳定.0.02%的芝麻肽能明显抑制猪油的过氧化,144 h时能将其过氧化值从126.6 meq/kg降至43.0 meq/kg;芝麻肽浓度高于0.02%时抑制效果不明显.0.08%的芝麻肽对冷藏熟肉糜氧化的抑制率达到80%.

Preparation of Sesame Peptides and Their Antioxidant Activities

To better understand the antioxidant activities of sesame protein peptides,the scavenging activity to DPPH free radicals,reducing power,inhibition on lard and refrigerated cooked ground pork oxidation of sesame peptides were evaluated by using Box-Behnken design,which was optimized with enzymatic hydrolysis condition of alcalase enzyme on sesame proteins.The optimum hydrolysis parameters were as follows:ratio of substrate to enzyme was 12.24(W/W),substrate concentration was 6.91%,and hydrolysis time was 6.8...