文档介绍：※基础研究食品科学 2010, Vol. 31, No. 21 85
芝麻蛋白酶解液的抗氧化性能
陈晓刚,刘爱文,陈忻,蓝建军
(佛山科学技术学院化学与化工系,广东佛山 528000)
摘要:以黑芝麻为原料,制备芝麻蛋白;分别用中性蛋白酶、木瓜蛋白酶及碱性蛋白酶对芝麻蛋白进行水解制
得酶解液,然后对酶解产物进行抗氧化性能研究。以对自由基的清除率为考察指标,筛选出较优单酶,并通过正
交试验对酶解条件进行优化。结果表明:中性蛋白酶为最优单酶,其酶解液具有良好的抗氧化性能,能有效清除
体外自由基,其中对羟自由基(·OH)的清除率最高可达到 %,对超氧阴离子自由基(O2·)清除率最高可达到
%,而对脂过氧化自由基(ROO·)清除率为 %;酶解时的 pH 值、酶解温度是影响酶解效果的主要因素。
关键词:芝麻蛋白;抗氧化;自由基
Optimization of Enzymatic Preparation of Antioxidant Black Sesame Protein Hydrolysate
CHEN Xiao-gang,LIU Ai-wen,CHEN Xin,LAN Jian-jun
(Department of Chemistry and Chemical Engineering, Foshan University, Foshan 528000, China)
Abstract: Black sesame protein was prepared by alkaline extraction and acid precipitation, and then subjected to single enzymatic
hydrolysis with neutral proteinase, papain and alkaline protease. Neutral protease was screened out of the three proteases for
preparing black sesame protein with higher free radical scavenging activity. Additionaly, the optimization of respective conditions
for neutral protease hydrolysis for achieving maximum scavenging rates for hydroxyl, superoxide anion and peroxyl free radicals
was carried out using orthogonal array design, and the results showed that the maximum scavenging rates for the above three species
of radicals were up to %, % and %, respectively, under optimized hydrolysis conditions.
Key w