具有金属螯合活性的蚕豆蛋白酶解物的制备

Preparation of metal chelating peptides from broad bean protein by enzymatic hydrolysis

中文关键词:  蚕豆蛋白  金属螯合活性  酶解  抗氧化活性  水解度

英文关键词:broad bean protein  metal-chelating ability  enzymatic hydrolysis  antioxidant activity  degree of hydrolysis

中文摘要:

      目的 探究蚕豆蛋白酶解物的金属螯合活性, 研究其金属螯合活性与其抗氧化活性的关系。方法 分别采用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶对蚕豆蛋白进行酶解, 并测定其水解物的抗氧化活性与金属螯合活性, 选用碱性蛋白酶为酶解蚕豆蛋白制取金属螯合肽的最适酶, 以酶解产物的水解度、抗氧化活性及金属螯合活性为测定指标获得合适的水解条件。结果 3种蛋白酶的蚕豆蛋白酶解产物都有金属螯合活性和抗氧化活性, 碱性蛋白酶为酶解蚕豆蛋白的最适酶, 最适酶解时间为4 h时, 得到的酶解产物金属离子螯合率为88.22%, 抑制羟自由基能力为220.70 U/mg, 总还原力为0.03 U/mg。结论 蚕豆蛋白酶解物具有一定的金属离子螯合活性与抗氧化活性, 水解度对蚕豆蛋白酶解物的金属离子螯合活性及抗氧化活性有明显的影响, 蚕豆蛋白酶解物的金属螯合活性与总还原力及抑制羟自由基能力呈现显著的正相关性, 相关系数分别为0.925、0.968(P<0.01)。

英文摘要:

      Objective To investigate the metal-chelating abilities of broad bean protein hydrolysates and the relationship between the metal-chelating abilities and the antioxidant activities of protein hydrolysates from broad bean. Methods Broad bean proteins were hydrolyzed by papain protease, neutral protease and alcalase, respectively. Then, the metal-chelating abilities and the antioxidant activities of the hydrolysates were evaluated. To evaluate comprehensive condition of hydrolysis and metal-chelating abilities, alcalase was employed as the suitable protease for studying the hydrolysis from broad bean. Degree of hydrolysis (DH) and the antioxidant activities of broad bean protein hydrolysates were tested. Results All of the hydrolysates showed the metal-chelating ability and antioxidant activities, in that the alcalase had the best effect. The hydrolysates of broad bean protein hydrolyzed for 4 h were shown 88.22% of Fe2+chelating rate, 220.70 U/mg of hydroxyl radical scavenging activity, and 0.03 U/mg of reducing power. Conclusion The current study suggested that the hydrolysates degree had a distinct effect on metal-chelating abilities and the antioxidant activities of broad bean protein. In addition, the metal-chelating ability of broad bean protein hydrolysates was positively correlated with 2 kinds of parameters of antioxidant activity, and the correlation coefficient was 0.925 and 0.968, respectively.