酶法制备大米抗氧化肽的蛋白酶筛选
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Enzymatic Preparation of Rice Anti-oxidation Peptide
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    摘要:

    通过酶法制备进行大米抗氧化肽蛋白酶的筛选。以大米蛋白为原料、酶解液对DPPH自由基清除率为指标,从风味蛋白酶、中性蛋白酶、胰蛋白酶、复合蛋白酶、碱性蛋白酶、木瓜蛋白酶和胃蛋白酶等7种蛋白酶中,筛选出中性蛋白酶为最佳用酶。通过试验得出最佳的酶解反应条件为:底物质量浓度1.0 g/(100mL)、加酶量8%、pH值6.0、温度60℃、酶解时间30min。酶解液稀释15倍对DPPH自由基的清除率为89.45%,酶解液清除

    Abstract:

    DPPH自由基的EC50值为0.217g/(100mL)。Protease screening was employed to prepare rice anti-oxidation peptide with enzymolysis method. Scavenging rate of hydrolysate to the DPPH radical was used as an index with rice protein as the raw material. Neutral protease was screened out from the following seven kinds of protease. These kinds of protease were flavor protease, neutral protease, trypsin, complex protease, alkaline protease, papain and pepsin respectively. The optimum hydrolysis conditions obtained from the experiments were as the following: concentration of substrate was 1.0 g/(100mL), ratios of enzyme-substrate was 8%, pH value 6.0, 60℃ and 30min of reaction time. After being diluted 15times, scavenging rate of hydrolysate liquid to the DPPH radical 89.45% could be obtained and EC50 value of hydrolysate scavenging DPPH radical was 0.217 g/(100mL). 

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马海乐,刘斌,李树君,贾俊强,田万敏.酶法制备大米抗氧化肽的蛋白酶筛选[J].农业机械学报,2010,41(11):119-123.

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