Preparation Process of Ethanol Dehydrogenase Activating Peptide from Hippophae rhamnoides Linn.Seed Meal
The preparation process was optimized and further characterized of ethanol dehydrogenase activating peptide from Hippophae rhamnoides Linn.(sea buckthorn)seed meal.The sea buckthorn seed meal protein was achieved through alkaline extraction,acid precipitation.and hydrogen peroxide decolorization.The activation rate of ethanol dehydrogenase(ADH)and protein recovery were employed as indicators to optimize the enzymatic hydrolysis preparation process of peptides from sea buckthorn by single factor experiments and response surface methodology.Then,the obtained peptides were characterized.The optimal enzymatic hydrolysis process parameters were as following:pH 10.7,temperature 54.8 ℃,enzymatic hydrolysis time 4.2 h,alkaline protease addition 0.3％,and substrate concentration 5％.Under the optimal conditions,the ADH activation rate of enzymatic hydrolysis peptides could achieve 82.40％,and the protein recovery rate could reach 90.81％.The analysis of amino acid composition showed that glutamic acid,arginine,and aspartic acid contributed relatively high in the protein and enzymatic peptides.The SDS-PAGE results showed that the sea buckthorn protein could be well hydrolyzed by alkaline protease,and the molecular weight of the enzymatic peptides was concentrated below 15 kDa.This study could provide a theoretical basis and scientific basis for the further development and utilization of sea buckthorn resources in food and health products.
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