超微粉碎辅助制备菜籽饼活性肽工艺优化及其抗氧化活性分析
Optimization and Antioxidant Activity of Peptides from Rapeseed Cake Assisted by Superfine Grinding
翟晓娜 1胡龙彪 1李媛媛 1周新群 1王萍 1梁亮 1胡雪芳 1张志民 1裴海生1
作者信息
- 1. 农业农村部规划设计研究院,农业农村部农产品产地初加工重点实验室,北京 100125
- 折叠
摘要
本文引入超微粉碎前处理技术,以菜籽饼超微粉为原料直接酶解制备活性肽,利用单因素实验和响应面试验优化其制备工艺,酶解液经膜分离和Sephadex G-15凝胶分离后获得活性肽,并对其抗氧化活性和结构进行分析研究.结果表明,菜籽饼活性肽的最佳制备条件为:超微粉碎处理30 min、料液比1∶20、加酶量6300 U/g、酶解pH2.94、酶解温度55℃、酶解时间2.25 h,此条件下活性肽得率为83.28％;菜籽饼酶解液中分子量低于1000 Da的F-2组分具有较好的抗氧化活性,1mg/mL下对ABTS+自由基的清除率为71.62％,从中鉴定出PF、SF、TF、IAIPF和PLDLL五条预测活性最高的肽段.本研究结果可为以菜籽饼为原料直接开发活性肽提供一定的理论依据.
Abstract
To prepare bioactive peptides from rapeseed cake directly,the superfine grinding technology was used,and the resulting rapeseed cake superfine powder was used as the material.Single-factor experiments and response surface analysis were used to optimize the preparation extraction.The active peptides were purified by membrane separation and Sephadex G-15 membrane separation,and their antioxidant activity and structure were evaluated.The results showed that the optimal preparation conditions were as follows:grinding time 30 min,solid-to-liquid ratio 1∶20(g/mL),pH2.94,enzyme dosage 6300 U/g,temperature 55 ℃,and enzymatic hydrolysis time 2.25 h.Under these conditions,the yield of peptides could reach 83.28％.The F-2 fraction from hydrolysates with molecular mass less than 1000 Da showed good antioxidant activity,with an ABTS+free radical eliminating rate of 71.62％at a concentration of 1 mg/mL.Furthermore,five peptides were identified,namely PF,SF,TF,IAIPF,and PLDLL which were predicted to have much higher activity.Overall,the results of this study can provide a theoretical basis for the exploration of bioactive peptides directly from rapeseed cakes.
关键词
菜籽饼/超微粉碎/风味蛋白酶/活性肽/抗氧化活性Key words
rapeseed cake/superfine grinding/flavourzyme/active peptide/antioxidant activity引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据