| 母乳乳清蛋白抗氧化活性肽的研究 |
| |
| 引用本文： | 叶清,韩园园,梁肖娜,乌兰君,曹雪妍,杨梅,武俊瑞,乌日娜,刘彪.母乳乳清蛋白抗氧化活性肽的研究[J].乳业科学与技术,2016,39(6):6-11. |
| |
| 作者姓名： | 叶清 韩园园 梁肖娜 乌兰君 曹雪妍 杨梅 武俊瑞 乌日娜 刘彪 |
| |
| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866；内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特,010050 |
| |
| 基金项目： | “十二五”农村领域国家科技计划课题(2013BAD18B03-02) |
| |
| 摘 要： | 母乳是婴幼儿的最佳食物来源,而乳清蛋白是营养和活性物质的基础,其中生物活性肽对人体健康具有重要促进作用.为研究母乳乳清蛋白抗氧化活性肽,采用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和胰蛋白酶4种酶制备抗氧化活性多肽,通过单因素试验和响应面分析对乳清蛋白酶解工艺进行优化.结果表明:中性蛋白酶最适于母乳乳清蛋白抗氧化肽的制备,此时的最佳工艺参数为pH 7.21、反应温度50.03℃、酶与底物比(E/S)4 486.68 U/g、酶解时间5h;影响1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率的因素大小为:酶与底物比＞温度＞pH值.利用大孔树脂、葡聚糖凝胶过滤色谱G-25、G-15分析得出组分峰Ⅰ抗氧化活性最强,其DPPH自由基清除率达到了60.31％.
|
| 关 键 词： | 母乳乳清蛋白 酶解 响应面优化 抗氧化活性 分离纯化 |
Preparation and Activity Evaluation of Antioxidant Peptides Derived from Human Milk Whey Proteins |
| |
| YE Qing,HAN Yuanyuan,LIANG Xiaona,WU Lanjun,CAO Xueyan,YANG Mei,WU Junrui,WU Rina,LIU Biao,YUE Xiqing.Preparation and Activity Evaluation of Antioxidant Peptides Derived from Human Milk Whey Proteins[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2016,39(6):6-11. |
| |
| Authors: | YE Qing HAN Yuanyuan LIANG Xiaona WU Lanjun CAO Xueyan YANG Mei WU Junrui WU Rina LIU Biao YUE Xiqing |
| |
| Institution: | (1.College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2.Inner Mongolia Yili Industrial Co. Ltd., Hohhot 010050, China) |
| |
| Abstract: | Breast milk is the best source of food for infants and young children, and the whey proteins contained in the milk
are the base of nutritional and bioactive substances including bioactive peptides, which play an important role in promoting
human health. In this research, the antioxidant activities of peptides prepared by enzymatic hydrolysis of breast milk
whey proteins with four different proteases, i.e., neutral protease, alkaline protease, papain and trypsin, were assessed and
compared. The hydrolysis conditions were optimized using combination of one-factor-at-a-time method and response surface
methodology. Neutral protease was found to be the most suitable enzyme for the production of antioxidant peptides from
breast milk whey proteins. The optimal hydrolysis conditions were established as follows: pH 7.21, 50.03 ℃, an enzyme/
substrate ratio of 4 486.68 U/g and 5 h. The effect of hydrolysis parameters on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical
scavenging activity was in the decreasing order: enzyme/substrate (E/S) ratio > temperature > initial pH. Fraction I with the
highest antioxidant activity was separated chromatographically with macroporous resin, Sephadex G-25 and Sephadex G-15,
which could scavenge 60.31% of DPPH radical. |
| |
| Keywords: | breast milk whey proteins enzymatic hydrolysis response surface optimization antioxidant activity purification |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《乳业科学与技术》浏览原始摘要信息 |
| 点击此处可从《乳业科学与技术》下载免费的PDF全文 |
|
