复合酶协同水解法制备绿豆抗氧化多肽

研究复合酶协同水解法制备绿豆抗氧化活性多肽的最佳条件,并探究其体外抗氧化活性。以水解度为指标,在单因素实验的基础上,以pH、温度、底物浓度、酶用量为实验因素,通过L9(34)正交实验设计筛选出制备绿豆多肽的最佳水解条件,使用DPPH自由基、超氧阴离子自由基及羟自由基的清除能力评价其抗氧化活性。结果表明:复合酶协同水解绿豆蛋白的最适反应条件为pH8.5,温度56℃,底物浓度8%,酶用量4%,水解度可达到33.95%。所得绿豆抗氧化多肽对DPPH自由基、超氧阴离子自由基及羟自由基清除率分别为82.8%、76.82%和56.85%,具有较强的抗氧化活性,在天然抗氧化剂和保健食品领域有一定的开发利用价值。

Preparation of Mung Bean Antioxidant Polypeptide by Complex Enzyme Synergistic Hydrolysis

The optimum conditions for the preparation of antioxidant peptides from mung bean by complex enzyme synergistic hydrolysis were studied,and the antioxidant activity in vitro was investigated. Degree of hydrolysis as indicators,on the basis of single factor experiment,the optimum hydrolysis conditions for the preparation of mung bean polypeptide were selected by L9(34)orthogonal design using pH,temperature,substrate concentration,and enzyme concentration as experimental factors,its antioxidant activity was evaluated by scavenging DPPH free radicals,superoxide anion radicals and hydroxyl radicals. The results showed that the optimal reaction conditions for the synergistic hydrolysis of mung bean protein by complex enzyme were pH8.5,temperature 56 ℃,substrate concentration 8%,enzyme dosage 4%,and hydrolysis degree up to 33.95%. The antioxidant peptides obtained from mung bean had strong antioxidant activity to DPPH free radical,superoxide anion free radical and hydroxyl radical,which were 82.8%,76.82% and 56.85%,respectively. In the field of natural antioxidants and health food had a certain value of development and utilization.