酶法制备黑豆抗氧化肽及其分离纯化与氨基酸组成分析

doi:10.7506/spkx1002-6630-201309055

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 271-276.doi: 10.7506/spkx1002-6630-201309055

酶法制备黑豆抗氧化肽及其分离纯化与氨基酸组成分析

李华1，刘恩岐1,2，唐仕荣2，巫永华2

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；
2.徐州工程学院江苏省食品资源开发与质量安全重点建设实验室，江苏徐州 221008

收稿日期:2013-03-05 修回日期:2013-04-22 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 李华 E-mail:leq@xzit.edu.cn

Preparation and Purification of Anti-oxidant Peptides from Black Soybean and its Amino Acid Composition Analysis

LI Hua1，LIU En-qi1,2，TANG Shi-rong2，WU Yong-hua2

1. College of Enology, Northwest A&F University, Yangling 712100, China；2. Jiangsu Key Laboratory of Food Resource
Development and Quality Safety, Xuzhou Institute of Technology, Xuzhou 221008, China

Received:2013-03-05 Revised:2013-04-22 Online:2013-05-15 Published:2013-05-07
Contact: LI Hua E-mail:leq@xzit.edu.cn

摘要/Abstract

摘要：

以氧自由基清除能力(ORAC)为评价指标，在单酶与多酶组合水解工艺制备黑豆肽比较实验的基础上，采用超滤与大孔树脂吸附、乙醇分级洗脱分离纯化抗氧化黑豆肽；通过氨基酸组成测定，分析抗氧化活性与多肽氨基酸侧链基团性质的关联性。结果表明：采用Alcalase、Flavourzyme和Neutrase组合水解，相对分子质量＜3000的超滤组分具有较强的抗氧化活性；DA201-C树脂对抗氧化肽的分离效果优于其他3种实验树脂，体积分数为75%乙醇洗脱组分的平均疏水性值和碱性氨基酸含量较高，具有相对最强的ORAC值；以Trolox当量与谷胱甘肽(GSH)当量测定的ORAC值呈极显著的正相关关系(P＜0.01)。

关键词: 黑豆肽, 酶解工艺, 分离纯化, ORAC值, 氨基酸组成

Abstract:

Black soybean peptides (BSP) were obtained by hydrolyzing black soybeans with three proteases alone or
in combination. Antioxidant BSP with oxygen radical absorption capacity (ORAC) were separated and purified through
ultrafiltration and macroporous resin adsorption followed by ethanol desorption. The amino acid composition of antioxidant
BSP was measured for analysis of the association of the antioxidant activity with properties of groups on amino acid side
chains. An ultrafiltaion fraction with relative molecular weight below 3000 shown to have strongly antioxidant activity
was obtaiend through the combined use of alcalase, flavourzyme and neutrase. DA201-C type of adsorption resin exhibited
improved separation efficiency than three others. The 75% ethanol eluate indicated higher average hydrophobicity and larger
amounts of basic amino acids and the strongest ORAC activity. Moreover there was an extremely significantly positive
correlation between the Trolox equivalent and GSH equivalent for ORAC (P ＜ 0.01).

Key words: black soybean peptides, enzymatic hydrolysis, separation and purification, ORAC value, amino acid composition

中图分类号:

TS201.21

李华1，刘恩岐1,2，唐仕荣2，巫永华2. 酶法制备黑豆抗氧化肽及其分离纯化与氨基酸组成分析[J]. 食品科学, 2013, 34(9): 271-276.

LI Hua1，LIU En-qi1,2，TANG Shi-rong2，WU Yong-hua2. Preparation and Purification of Anti-oxidant Peptides from Black Soybean and its Amino Acid Composition Analysis[J]. FOOD SCIENCE, 2013, 34(9): 271-276.

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酶法制备黑豆抗氧化肽及其分离纯化与氨基酸组成分析

Preparation and Purification of Anti-oxidant Peptides from Black Soybean and its Amino Acid Composition Analysis

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