| 超声辅助酶解茶渣蛋白制备抗氧化活性肽 |
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| 引用本文： | 祝子坪,欧燕清,刘家全,王金斌.超声辅助酶解茶渣蛋白制备抗氧化活性肽[J].分子植物育种,2020(2):573-578. |
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| 作者姓名： | 祝子坪 欧燕清 刘家全 王金斌 |
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| 作者单位： | 饶平县家全生态茶叶有限公司;台州学院生命科学学院;潮州市茶叶科学研究中心;上海农业科学院生物技术研究所 |
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| 基金项目： | 潮州市科技计划项目(2017N06);上海市农业科学院卓越团队计划(B-07)共同资助 |
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| 摘 要： | 利用食源蛋白制备具有抗氧化能力的天然活性肽是当前的研究热点。为了优化超声辅助酶解茶渣蛋白制备抗氧化活性肽工艺,本研究以茶渣为原料,以酶解液DPPH清除率为指标,在单因素逐级优化基础上,选定酶解pH值、温度、时间、加酶量进行4因素3水平正交试验设计和分析。结果表明,碱性蛋白酶较好,在p H值为7.5、温度50℃、时间20 min、加酶量为400 U/g、超声功率为105 W的优化条件下酶解,酶解液对DPPH清除率达为85.36%,比对照活性提高了为31.87%。可见,在本试验条件下低功率超声能有效提高碱性蛋白酶酶解茶渣蛋白效率,增加抗氧化活性肽得率,为开辟茶渣高值化利用的新途径提供实验依据。
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| 关 键 词： | 茶渣 蛋白 碱性蛋白酶 抗氧化活性肽 DPPH |
Preparation of Antioxidant Peptides from Proteins in Tea Residues Through Ultrasonic-assisted Enzymolysis |
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| Zhu Ziping,Ou Yanqing,Liu Jiaquan,Wang Jinbin.Preparation of Antioxidant Peptides from Proteins in Tea Residues Through Ultrasonic-assisted Enzymolysis[J].Molecular Plant Breeding,2020(2):573-578. |
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| Authors: | Zhu Ziping Ou Yanqing Liu Jiaquan Wang Jinbin |
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| Institution: | (Raoping County Jiaquan Ecology Tea Co.,Ltd.,Raoping,515700;School of Life Science,Taizhou University,Taizhou,318000;The Science Research Center of Chaozhou Tea,Chaozhou,521000;Biotechnology Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai,201106) |
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| Abstract: | The preparation of natural active peptides with antioxidant ability from food protein is a researching hotspot currently. In order to establish an enzymatic hydrolysis by ultrasound-assisted method to prepare polypeptides with higher hydroxyl free radical scavening activity from tea crude residue protein, the effects of pH, hydrolysis temperature, hydrolysis time, enzyme dosage on hydroxyl free radical scavenging activity were studied. The results showed that alkaline protease was the best enzyme for the preparation of tea residue polypeptides with hydroxyl free radical activity, and the optimal pH, hydrolysis temperature, hydrolysis time, enzyme dosage were 7.5,50℃, 20 min and 400 U/g respectively, with 105 W ultrasound-assisted hydrolysis, resulting in a hydroxyl free radical scavenging rate of 85.39%, which was 31.87% higher than that of the control group. The research results could provide a practical basis for polypeptides preparation from tea crude residue protein by enzymatic hydrolysis with ultrasound-assisted method. |
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| Keywords: | Tea residues Protein Alkaline protease Antioxidant peptides DPPH |
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