藜麦水溶蛋白的提取工艺优化及其酶解多肽抗氧化活性研究

Optimization of Chenopodium quinoa Willd water-soluble protein extraction process and antioxidant activity of the enzymatic peptides

中文关键词:  藜麦  水溶蛋白  响应面法  多肽  抗氧化活性

英文关键词:Chenopodium quinoa Willd  water-soluble protein  response surface method  peptides  antioxidant

中文摘要:

      目的 优化复合酶协同超声辅助法提取藜麦水溶蛋白的工艺, 探讨7种商业蛋白酶对藜麦多肽的抗氧化活性的影响。方法 采用Box-Behnken响应面法, 对超声辅助糖化酶-纤维素酶复合酶法提取藜麦水溶蛋白的工艺进行优化。使用碱性蛋白酶、菠萝蛋白酶、风味蛋白酶、木瓜蛋白酶、酸性蛋白酶、胰蛋白酶和胃蛋白酶制备藜麦多肽, 通过1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)法和2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt, ABTS]法对其抗氧化活性进行探究。结果 通过响应面模型对复合酶超声辅助提取条件进行优化, 得到最佳提取条件为: 总加酶量400 U/g、pH 5.0、时间60 min。在此条件下, 藜麦水溶蛋白的提取率为75.09 mg/g。藜麦水溶蛋白在木瓜蛋白酶酶解4 h获得的藜麦多肽抗氧化活性最佳, DPPH自由基和ABTS阳离子自由基清除率分别为79.64%和76.14%。结论 采用响应面法优化复合酶辅助超声法提取藜麦蛋白的工艺优化方法可行; 藜麦蛋白水解物具有较好的抗氧化活性, 为藜麦作为功能食品深入开发提供依据。

英文摘要:

      Objective To optimize the extraction technology of Chenopodium quinoa Willd water-soluble protein with complex enzyme and ultrasonic assisted extraction and to study the antioxidant activity of Chenopodium quinoa Willd peptides. Methods The Box-Behnken response surface method was used to optimize the process of extracting water-soluble proteins from Chenopodium quinoa Willd using an ultrasonic-assisted enzymatic-cellulase complex method. Seven commercial proteases including alkaline protease, bromelain, flavourzyme, papain, acid protease, trypsin, and pepsin were used to prepare Chenopodium quinoa Willd peptides. The antioxidant activities of the peptides were investigated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt (ABTS) method. Results The response surface model was used to optimize the extraction conditions for the complex enzyme-assisted ultrasonic extraction, and the optimal extraction conditions were found to be a total enzyme addition of 400 U/g, pH 5.0, and a time of 60 min. Under these conditions, the extraction rate of Chenopodium quinoa Willd water-soluble protein was 75.09 mg/g. The Chenopodium quinoa Willd peptides obtained from papain hydrolysis for 4 h exhibited the highest antioxidant activity, with DPPH and ABTS radical scavenging rates of 79.64% and 76.14% respectively. Conclusion The process optimization method of using response surface methodology to optimize the composite enzyme assisted ultrasound extraction of Chenopodium quinoa Willd protein is feasible; Chenopodium quinoa Willd protein hydrolysates have good antioxidant activity, providing a basis for the in-depth development of quinoa as a functional food.