牡丹籽粕多肽的酶解制备工艺及其抗氧化性

Study on Preparation Process and Antioxidant Activity of Polypetide Prepared by Enzymes from Peony Seed Meal

摘要: 为探究牡丹籽粕多肽作为抗氧化功能性食品成分的可能性，本研究以牡丹籽粕蛋白为原料，对牡丹籽粕抗氧化肽的制备工艺进行优化。首先，以水解度(DH)和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为指标，通过单因素试验，确定了酶解温度、时间、酶浓度、pH、底物浓度对牡丹籽粕蛋白酶解程度和抗氧化性的影响。在此基础上，采用四因素三水平L9(34)正交试验，优化抗氧化肽的最佳制备工艺，其结果为：酶解时间2 h，pH为9.5，酶解温度60℃，底物浓度10%，酶浓度1.30%。随后，将牡丹籽粕多肽进行体外模拟消化，探究消化对其抗氧化性的影响。研究发现除2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵(ABTS+)清除能力没有明显差别外，超氧阴离子( O₂-)自由基清除率和还原力分别提高了13.40%和14.79%，表明牡丹籽粕的抗氧化性功能肽不会被胃肠消化破坏。本研究为牡丹籽粕多肽应用于食品体系提供理论支持。

Abstract: In order to explore the possibility of peony seed meal peptides as antioxidant functional food components, this study optimized the prepara-tion process of peony seed meal antioxidant peptides with peony seed meal protein as raw materi-als. Firstly, the hydrolysis degree (DH) and the free radical scavenging rate of 1,1-diphenyl-2-nitrophenylhydrazine (DPPH) were used as indexes, and the effects of hydrolysis temperature, time, enzyme concentration, pH and substrate concentration on the degree of prote-olysis and antioxidant activity of peony seed meal were determined by single factor test. On this ba-sis, L9(34) orthogonal test with four factors and three levels was used to optimize the optimal prep-aration process of antioxidant peptides. The results were as follows: enzymatic hydrolysis time 2 h, pH 9.5, enzymatic hydrolysis temperature 60˚C, substrate concentration 10%, enzyme concentra-tion 1.3%. Then, the peony seed meal polypeptide was simulated for digestion in vitro to explore the effect of digestion on its antioxidant activity. It was found that the scavenging capacity of 2,2'-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS+) was not significantly different, the scavenging rate of superoxide anion ( O₂-) radical and reducing power were increased by 13.40 and 14.79%, respectively, indicating that the antioxidant functional peptide of peony seed meal could not be damaged by gastrointestinal digestion. This study provides theoretical support for the application of peony seed meal peptides in food system.