茶渣蛋白抗氧化肽制备及其活性研究

TQ936.1; 以茶渣蛋白为原料,采用酶解法制备茶渣蛋白抗氧化肽.分别以抗氧化肽的还原力和水解度为考察指标,通过单因素实验和响应面优化酶解法制备茶渣蛋白抗氧化肽的制备工艺,采用超滤法对酶解液进行初步分离纯化,并考察了温度、酸碱度、金属离子、食品添加剂以及体外消化环境对分子量小于3 kDa的茶渣蛋白抗氧化肽的还原力稳定性的影响.结果表明,酶解法制备茶渣蛋白抗氧化肽的最优工艺条件为底物浓度2％、酶解时间3 h、温度51℃、pH8.0、加酶量3034 U/g,在此条件下,茶渣抗氧化肽的还原力为0.316;当分子量小于3 kDa时,抗氧化肽的还原力为0.412,比纯化前提高了30.77％.温度从30...

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Published in食品工业科技 Vol. 42; no. 17; pp. 145 - 152
Main Authors 王南南, 王靖蕊, 李璐, 李雁, 解新安
Format Journal Article
LanguageChinese
Published 广东省功能食品活性物重点实验室,广东广州 510642 01.09.2021
华南农业大学食品学院,广东广州 510642%华南农业大学食品学院,广东广州 510642
Subjects
茶渣蛋白
响应面优化
抗氧化肽
稳定性
酶解
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020110114

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Abstract TQ936.1; 以茶渣蛋白为原料,采用酶解法制备茶渣蛋白抗氧化肽.分别以抗氧化肽的还原力和水解度为考察指标,通过单因素实验和响应面优化酶解法制备茶渣蛋白抗氧化肽的制备工艺,采用超滤法对酶解液进行初步分离纯化,并考察了温度、酸碱度、金属离子、食品添加剂以及体外消化环境对分子量小于3 kDa的茶渣蛋白抗氧化肽的还原力稳定性的影响.结果表明,酶解法制备茶渣蛋白抗氧化肽的最优工艺条件为底物浓度2％、酶解时间3 h、温度51℃、pH8.0、加酶量3034 U/g,在此条件下,茶渣抗氧化肽的还原力为0.316;当分子量小于3 kDa时,抗氧化肽的还原力为0.412,比纯化前提高了30.77％.温度从30℃升温至90℃,还原力从0.410降低至0.360;在酸碱及食品添加剂环境中仍能保持较好的还原力;在模拟消化环境中8 h后,还原力从0.412降为0.327.
AbstractList TQ936.1; 以茶渣蛋白为原料,采用酶解法制备茶渣蛋白抗氧化肽.分别以抗氧化肽的还原力和水解度为考察指标,通过单因素实验和响应面优化酶解法制备茶渣蛋白抗氧化肽的制备工艺,采用超滤法对酶解液进行初步分离纯化,并考察了温度、酸碱度、金属离子、食品添加剂以及体外消化环境对分子量小于3 kDa的茶渣蛋白抗氧化肽的还原力稳定性的影响.结果表明,酶解法制备茶渣蛋白抗氧化肽的最优工艺条件为底物浓度2％、酶解时间3 h、温度51℃、pH8.0、加酶量3034 U/g,在此条件下,茶渣抗氧化肽的还原力为0.316;当分子量小于3 kDa时,抗氧化肽的还原力为0.412,比纯化前提高了30.77％.温度从30℃升温至90℃,还原力从0.410降低至0.360;在酸碱及食品添加剂环境中仍能保持较好的还原力;在模拟消化环境中8 h后,还原力从0.412降为0.327.
Author 王靖蕊
李璐
李雁
解新安
王南南
AuthorAffiliation 华南农业大学食品学院,广东广州 510642%华南农业大学食品学院,广东广州 510642;广东省功能食品活性物重点实验室,广东广州 510642
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Author_FL WANG Nannan
WANG Jingrui
LI Lu
XIE Xin'an
LI Yan
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Keywords 茶渣蛋白
响应面优化
抗氧化肽
稳定性
酶解
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Publisher 广东省功能食品活性物重点实验室,广东广州 510642
华南农业大学食品学院,广东广州 510642%华南农业大学食品学院,广东广州 510642
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