两种蛋白酶酶解曲拉干酪素条件优化及抗氧化性比较

摘要/Abstract

摘要： 以曲拉干酪素为原料，水解度为指标，在酶解时间、温度、pH、质量浓度、酶添加量单因素试验的基础上，采用响应面对碱性蛋白酶和胰蛋白酶酶解的工艺条件进行了优化，并对两种酶解液的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）、超氧阴离子（O2-?）、羟基（?OH）自由基清除率、Fe2+、Cu2+螯合能力和还原力等抗氧化性指标进行了比较。结果表明，碱性蛋白酶和胰蛋白酶分别在酶解时间3.8h、2.5h、酶解温度49.8℃、47.8℃、质量浓度60g/L、35g/L，pH值8.5、7.5，酶添加量140U/g、2900U/g时水解度最大，为24.25%和13.57%。碱性蛋白酶O2-?清除率、Fe2+螯合能力显著低于胰蛋白酶（P＜0.01）；?OH清除能力高于胰蛋白酶（P＞0.05）；两种蛋白酶解液在浓度1-5 mg/mL，Cu2+螯合活性、DPPH清除率和还原力随浓度均呈上升趋势，Cu2+螯合活性低于Fe2+螯合活性（P>0.05），DPPH清除率和还原力二者差异不显著（P＞0.05）。蛋白酶的种类对酶解物抗氧化性指标影响不同，碱性蛋白酶酶解物抗氧化性相对较优。

关键词: 曲拉干酪素, 碱性蛋白酶, 胰蛋白酶, 酶解工艺, 抗氧化性

Abstract: Using Qula casein as a raw material, the degree of hydrolysis is an indicator.Based on the single-factor tests of enzymolysis time,temperature,pH,mass concentration,and enzyme addition.The response surface methodology was used to optimize the enzymatic hydrolysis of the two proteases.The optimization was performed on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radical (O2-?),hydroxyl radical (?OH),Fe2+, Cu2+ chelating ability ,reducing power and other antioxidant indexes were compared.The results showed that alkaline protease and trypsin were digested for 3.8h,2.5h,enzymatic hydrolysis temperature 49.8℃,47.8℃,mass concentration 60g/L,35g/L, pH value 8.5,7.5,and enzyme addition amount 140U/g and 2900U/g,the degrees of hydrolysis were the highest,being 24.25% and 13.57%.The scavenging rate of alkaline O2-?clearance rate and Fe2+ chelating capacity were significantly lower than that of trypsin (P<0.01);?OH scavenging capacity was higher than that of trypsin (P>0.05);At the concentration of 1-5mg/mL, Cu2+ chelation activity,DPPH scavenging rate and reducing power increased with the concentration,Cu2+ chelating activity was lower than Fe2+ chelating activity (P>0.05),DPPH clearing rate and reducing power different.were not significantly (P>0.05).The type of protease has different influence on the antioxidant index of the hydrolysate,and the alkaline hydrolysate has relatively better antioxidant properties.

Key words: Qula Casein, Alkaline, Trypsin, Enzymolysis process, Antioxidant activity

中图分类号:

Q814.9

刘倩霞杨富民. 两种蛋白酶酶解曲拉干酪素条件优化及抗氧化性比较[J]. 食品科学, 0, (): 0-0.

Suly. Comparison of Optimizing Condition and Antioxidant Activity of Two Kinds of Enzymes for Enzymatic Hydrolysis of Qula Casein[J]. FOOD SCIENCE, 0, (): 0-0.

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