酶法制备花生粕醒酒多肽

doi:10.7506/spkx1002-6630-201613031

摘要/Abstract

摘要：

为更合理有效地利用花生粕资源，制备具有醒酒作用的花生粕多肽，本实验以Alcalase AF 2.4L蛋白酶酶法制备花生粕醒酒肽，经分级分离后，通过体外和动物实验验证其醒酒效果。结果表明，花生粕醒酒肽制备最佳工艺条件为：酶解时间3 h、酶解温度35 ℃、pH 9.5及料液比1∶30（m/V）。该条件下乙醇脱氢酶（alcoholdehydrogenase，ADH）激活率及多肽得率均较高。经分级分离后，分子质量在1 000～3 000 D的多肽对ADH激活作用最强，激活率为30.47%。G25凝胶色谱分析表明，花生粕多肽中小于3 000 D的多肽占89.55%，ADH激活率为29.25%。动物实验证明，花生粕多肽对小鼠有显著的防醉醒酒作用。小鼠血液乙醇含量测定结果表明，高剂量的花生粕多肽在60～90 min内能显著降低小鼠血液中的乙醇含量。

关键词: 花生粕, 醒酒肽, 蛋白酶, 乙醇脱氢酶激活率

Abstract:

For more reasonable and effective utilization of peanut meal resources, we investigated the preparation of
polypeptides with sobering effect by enzymatic hydrolysis of peanut meal with Alcalase AF 2.4L. Polypeptide fractions were
separated and their sobering effect was evaluated in vitro and in animals. The results showed that the optimal hydrolysis
conditions for preparing polypeptides with sobering effect were determined to be 3 h hydrolysis at 35 ℃ and pH 9.5 with a
solid-to-solvent ratio of 1:30 (m/V). Under these conditions, the percentage activation of alcohol dehydrogenase (ADH) and
peptide yield were significantly improved. The fraction with molecular weight in the range of 1 000?3 000 D had the highest
activating effect on ADH, with a percentage activation of 30.47%. G25 gel permeation chromatographic analysis showed
that the yield of peanut meal peptides with molecular weight less than 3 000 D was 89.55%, giving a percentage activation
of ADH of 29.25%. Animal experiments proved that the peanut meal polypeptides could significantly prevent alcoholism
and sober up drunken mice. They at high dosages could significantly reduce blood alcohol content in mice in 60?90 min.

Key words: peanut meal, peptide with sobering effect, protease, percentage activation of alcohol dehydrogenase

中图分类号:

TS255.6

宁庆鹏，王常青，方甜，白云云，陈彤. 酶法制备花生粕醒酒多肽[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613031.

NING Qingpeng, WANG Changqing, FANG Tian, BAI Yunyun, CHEN Tong. Preparation of Polypeptides with Sobering Effect from Peanut Meal by Enzymatic Hydrolysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613031.

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