核桃蛋白酶解物体外抗氧化性研究

研究以中性蛋白酶对水剂法提油后的核桃粗蛋白进行的酶解,并以VC为对照,测定了核桃粗蛋白水解产物的体外抗氧化性。结果表明,核桃粗蛋白的水解度在底物用量为2.00g,酶用量为0.30g,pH值为7.0,温度为45℃,水解时间为4h的条件下有最大值。与VC相比,核桃粗蛋白酶解液对于ABTS+和·OH的清除率较高,对于DPPH·的清除率较低,对于O2-的清除能力不明显。核桃粗蛋白酶解液的抗氧化性与核桃粗蛋白的水解度没有明显的相关性。

Study on Enzymatic Hydrolysis of Walnut Protein and its Enzymolysis Product Antioxidant Activities

The enzymatic hydrolysis of walnut protein which remains after the aqueous extraction of walnut oil with neutral proteinase,the comparison of antioxidant activity of walnut protein enzymolysis product and VC were studied. The results show that the optimum hydrolytic condition for walnut protein are:pH was 7.0,enzyme was 0.30 g,substrate was 2.00 g, hydrolytic time was 4 h,and temperature was 45 ℃. Compare with VC,the ABTS+ and·OH scavenging activity of walnut protein enzymolysis product were higher than the DPPH·scavenging activity of walnut protein enzymolysis product.There was no obvious scavenging activity effect. Under this study condition,there was no obvious correlation between the antioxidant activity of the walnut protein enzymolysis product and the hydrolysis degree of walnut protein.