作　　者： ; ; ; ;

机构地区： 山西师范大学工程学院食品科学与工程系

出　　处： 《中国食品学报》 2011年第5期37-43,共7页

摘　　要： 为建立木瓜蛋白酶酶解双孢菇蛋白制备抗氧化肽的最优工艺,采用响应面分析法研究酶解时间、酶与底物比([E]/[S])和酶解温度对工艺的影响。以羟自由基(·OH)和超氧阴离子自由基(O2-·)的清除率为响应值,最终确定酶解双孢菇蛋白制备抗氧化肽的最佳条件是:时间4.11h,[E]/[S]3.79%,温度54.76℃。在此条件下酶解液的·OH清除率和O2-·清除率分别为89.61%和60.63%,与理论预测值90.41%和61.43%的相对误差均在1%以内,说明所建模型具有较好的拟合性。酶解液抗氧化肽经Sephadex G-50凝胶层析法分析,相对分子质量主要分布在600～2600之间。 In order to establish optimal papain enzymolysis technology for preparation of antioxidant peptides from Agaricus bisporus protein,effect of hydrolysis time,ratio of enzyme to substrate（[E]/[S]）,and enzymolysis temperature on the technology in which hydroxyl radical（·OH） scavenging rate and superoxide anion radical（O2-·） scavenging rate were taken as response values was analyzed with response surface methodology.The optimum enzymolysis conditions to achieve the maximum antioxidant ability were as follows：enzymolysis time 4.11 h,[E]/[S] 3.79%,and enzymolysis temperature 54.76 ℃.Under such conditions,·OH scavenging rate and O2-· scavenging rate of the enzymolysis product reached 89.61% and 60.63% respectively（the relative error of less than 1%）,which was well matched with the predicted value.The relative molecular weight of peptides distributed among 600~2 600,which is analyed by Sephadex G-50 chromatography method.

关 键 词： 双孢菇蛋白 抗氧化肽 酶解工艺 相对分子质量

领　　域： [轻工技术与工程] [轻工技术与工程]