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酪蛋白水解物的酶法修飾優(yōu)化與抗氧化活性改善
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吳丹,，碩士生,，主要從事食品化學(xué)方面研究，Email： he [email protected]

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國家“863”高技術(shù)研究發(fā)展計劃資助項目（2006AA10Z324）和東北農(nóng)業(yè)大學(xué)創(chuàng)新團(tuán)隊發(fā) 展計劃資助項目（CXT00712）


Enzymatic Modification of Casein Hydrolysates by Plastein Reaction and Improvement in Antioxidant Activity
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    摘要:

    利用木瓜蛋白酶對酪蛋白水解,并對所得到的水解物進(jìn)行類蛋白反應(yīng)修飾,，制備高活性抗氧 化 肽。以水解物的游離氨基含量變化為響應(yīng)值,，利用響應(yīng)面分析法對類蛋白反應(yīng)條件進(jìn)行優(yōu)化 ,，得到適宜條件為：酶添加量為500U/g，溫度30℃,，底物質(zhì)量分?jǐn)?shù)50%,，反應(yīng)時間56h 。毛細(xì)管電泳分析確認(rèn),，水解物經(jīng)類蛋白反應(yīng)修飾后肽分子組成發(fā)生變化,。抗氧化活性分析 結(jié)果表明,，所制備的3個修飾產(chǎn)物對3種自由基的清除能力顯著提高,。

    Abstract:

    Casein hydrolysates were prepared by hydrolysis of casein with papain, and then modified by papaincatalyzed plastein reaction to prepare antioxidant peptides with higher activity. Response surface analysis was conducted to optimize the co nditions of plastein reaction with the variations of free amino groups in reacti on mixture used as index. The optimal conditions obtained were that enzyme addit ion level was 500U〖DK〗/g, temperature was 30℃, concentration of hydroly sates was 50% and reaction time was 56h. The analysis results from capillary electrophoresis confirmed that the peptide compositions of modified products we re different from that of casein hydrolysates. The antioxidant activities of thr ee modified products were also analyzed, which indicated that their scavenging a ctivities for three free radicals were enhanced obviously.

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吳 丹,李鐵晶,趙新淮.酪蛋白水解物的酶法修飾優(yōu)化與抗氧化活性改善[J].農(nóng)業(yè)機(jī)械學(xué)報,2010,41(1). Wu Dan, Li Tiejing, Zhao Xinhuai. Enzymatic Modification of Casein Hydrolysates by Plastein Reaction and Improvement in Antioxidant Activity[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(1).

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