胃蛋白酶水解松仁蛋白的研究

摘要

[Objective] To optimize enzyme hyrlrolyzing conditions for pin nut protein by pepsin, and test free radical scavenging effect of hydrolyzed protein. [Method] By using pepsin to hydrolyze the pine nut protein in order to improve the hydrolysis process. At the same time,the hydrolysates' effect on hydroxyl radical scavenging and reducing power were detected. The mass concentration of the soluble protein was used as the response to conduct single factor experiment and orthogonal experiment. [Result] The optimum conditions of the pine nuts protein hydrolyzed by pepsin were as follows: enzyme concentration 7.5 U per gram of substration, hydrolyzing temperature 50℃ , hydrolyzing time 3.75 h, pH2.0. The influencing factors' order pH > hydrolysis time > adding amount of pepsin > temperature. The antioxidant experimentsrnshowed that the enzymatic hydrolysis of the pine nut protein hydrolyzed by pepsin has the capacity of radical scavenging and reducing power.[Conclusion] The study can provide reference basis for utilization and development of pine nut in depth.%[目的]优化得到胃蛋白酶水解松仁蛋白的酶解工艺,并检验水解蛋白清除自由基的效果.[方法]选用胃蛋白酶水解松仁蛋白,并进行酶解工艺优化,同时检测了松仁蛋白胃蛋白酶水解物的还原能力和清除羟基自由基的效果.以可溶性蛋白质量浓度为响应值,进行了单因素及正交试验.[结果]确定了胃蛋白酶水解松仁蛋白的最佳水解条件:酶添加量7.5 U/g干蛋白质、水解温度50 ℃、水解时间3.75 h、pH 2.0,各因素对结果的影响程度大小依次为pH、水解时间、酶添加量、温度.抗氧化试验表明,松仁蛋白胃蛋白酶酶解物具有清除羟基自由基的能力和还原能力.[结论]研究可为松仁的精深开发利用提供参考依据.