核桃蛋白酶解产物抗氧化性的研究

【摘要】 研究了核桃蛋白水解产物的抗氧化性。结果表明:采用Alcalase2.4L与Neutrase0.8L水解核桃蛋白,其水解产物具有抗氧化性,且水解度对酶解产物的抗氧化性有影响;采用Alcalase2.4L与Neutrase0.8L复合酶对核桃蛋白进行连续水解,可一定程度提高产物的抗氧化性;不同酶解产物的抗氧化能力大小次序为:复合酶水解产物>Alcalase2.4L水解产物>Neutrase0.8L水解产物;随着酶解产物浓度的增大,其抗氧化性增强;且复合酶水解产物IC50=14.1mg/mL,Alcalase2.4L水解产物IC50=15.8mg/mL,Neutrase0.8L水解产物IC50=19.8mg/mL。更多还原

【Abstract】 The antioxidative activity of walnut protein hydrolysates was researched. It was shown that hydrolysates obtained from walnut protein by Alcalase 2.4L and Neutrase 0.8L treatment exhibited antioxidative activity, which was influenced by the degree of walnut protein hydrolysis; Moreover, the antioxidative activity of walnut protein hydrolysates was improved by continuous hydrolysis of Alcalase 2.4L and Neutrase 0.8L combination. The hydrolysates treated by compound proteases showed the highest antioxidative activity compared with Alcalase 2.4L hydrolysates and Neutrase 0.8L hydrolysates; Furthermore, the antioxidative activity of hydrolysates increased with increasing concentrations. The IC50 values of different hydrolysates were: compound protease hydrolysate IC50=14.1mg/mL, Alcalase 2.4L hydrolysate IC50=15.8mg/mL, Neutrase 0.8L hydrolysate IC50=19.8mg/mL respectively.更多还原