油茶饼粕蛋白的制备及其酶解物活性分析

摘要

In order to extract proteinsfromCamellia oleiferadregs, someimportant effectfactors ofC. oleifera dregs proteinswithalkali extractionwereresearched, by several singlefactor experimentsandan orthogonal experiment,and the optimal extraction processeswere obtained, namelyinitial pHvalue 10, extraction temperature 50℃, solid-liquidratio 1︰14and extraction time 60min. Under these extraction conditions, the extractionrate ofC. oleifera dregs protein reached 47.9%. The effects of enzymolysis products on scavengingrate of·OHwereanalyzed,and the optimal enzymolysis conditionswere obtained, namelyinitial pHvalue 10, enzymolysis temperature 40℃, enzyme dosage 1.0%and enzymolysis time 120min. Under these enzymolysis conditions, the scavengingrate of·OHreached 38.9%. Thefunctions of protein active peptidesfromC. oleifera dregswereanalyzed,and theresults showed that the scavengingrate of·OHand DPPH were 34.49%and 37.73%when concentration of protein peptideswas 150μg/mL.%为从油茶饼粕中提取蛋白,采用单因素实验和正交实验方法,研究了油茶饼粕蛋白碱提的重要影响因子,得到的最优制备条件为:起始pH值为10,温度为50℃,料液比为1︰14,时间为60 min;在此碱提条件下,油茶饼粕蛋白的溶出率为47.9%.文中还就其酶解物对·OH的清除率的影响情况进行了实验,结果得到的最佳水解条件为:起始pH值为10,酶解温度为40℃,酶用量为1.0%、酶解时间为120 min;在此酶解条件下,酶解物对·OH的清除率达到38.9%.文中还对油茶饼粕蛋白活性肽的功能进行了分析,结果表明:当其浓度为150μg/mL时,其对·OH和DPPH的清除率分别为34.49%和37.73%.