超声辅助酶解制备澳洲坚果蛋白肽及其抗氧化活性的研究

摘要

以冷榨澳洲坚果粕为原料,通过碱提酸沉法得到澳洲坚果蛋白,采用超声辅助酶解澳洲坚果蛋白制备蛋白肽;以水解度为指标,利用单因素试验与正交试验考察各因素对超声辅助酶解的澳洲坚果蛋白水解度的影响,同时采用ABTS自由基清除能力评价制备的澳洲坚果蛋白酶解液的抗氧化活性.结果表明:各因素对超声辅助酶解的澳洲坚果蛋白水解度的影响次序为:酶添加量＞酶解时间＞酶解初始pH值＞超声功率,其最佳超声辅助酶解条件为酶解时间120 min、加酶量5.0％、超声功率300W、酶解初始pH值10.0,在此条件下澳洲坚果蛋白的水解度为22.90％,其6.0％的酶解液清除ABTS自由基的能力达92.59％.说明超声辅助酶解制备的澳洲坚果蛋白酶解液具有较强的抗氧化活性,可将其作为一种具有抗氧化作用的食品添加剂应用于食品工业.%With macadamia pulp as raw material,the protein of macadamia nut through alkali extraction and acid precipitation,study on the technology of macadamia nut peptide prepared by ultrasonic-assisted enzymatic hydrolysis.The effects of four processing conditions on the degree of hydrolysis were explored by single factor and orthogonal array design methods in order to optimize these conditions.Meanwhile,the antioxidant activity of macadamia nut peptide was evaluated by ABTS scavenging activity.Results showed that the order of the factors was as follows:enzyme dosage＞hydrolysis duration＞pH＞ultrasonic power,the optimized macadamia nut peptide hydrolysis parameters by ultrasonic-assisted enzymatic hydrolysis was:hydrolysis at 300 W for 120 min with enzyme dosage 5.0％,hydrolysis buffer pHl0.0.The hydrolysis degree of macadamia nut protein was 22.90％,with 92.59％ of the ABTS scavenging activity,it had strong antioxidant activity by ultrasonic-assisted enzymatic hydrolysis.It as a food additive has antioxidant properties,applied to food or health food industry.