超高压与Alcalase协同作用制备牛乳清蛋白抗氧化肽

摘要

为探讨超高压与碱性蛋白酶Alcalase协同作用下乳清蛋白抗氧化肽的制备,以牛乳清分离蛋白（WPI）为原料,采用Alcalase分别对100～600MPa的超高压处理中和超高压处理后的WPI进行水解,并采用邻苯三酚自氧化法对其水解产物的超氧阴离子自由基清除能力进行测定。结果表明,超高压与Alcalase协同作用显著地促进了WPI的水解,其水解产物的抗氧化活性也显著提高;分子量小于3ku的组分具有最强的超氧阴离子自由基清除能力,其半抑制浓度IC50值最小,为411.62μg/mL。因此,超高压与Alcalase协同作用于乳清蛋白可用于开发新型天然抗氧化剂。%To study the preparation of whey protein antioxidant peptides from whey protein isolate by the combination of high pressure treatment and Alcalase digestion,the proteolysis of WPI was conducted with Alcalase during or after the treatment at 100～600MPa.Pyrogallol autoxidation method was used to assess the superoxide anion radical scavenging ability.The results showed that the degree of hydrolysis for WPI was significantly enhanced by high pressure treatment,as well as the antioxidant activity of the hydrolysates.In addition,the fraction of molecular weight below 3ku had a maximum superoxide anion radical scavenging ability,with the half maximal inhibitory concentration（IC50） of 411.62μg/mL.Therefore,the combination of high pressure treatment and Alcalase digestion could be used to develop new natural antioxidants.