周 宇,徐春梅,刘苏琴,罗 丹,林 丹,许程剑,唐 寅,刘 阳,易宇文,邓 静.松茸水解蛋白肽制备及其抗氧化活性的研究[J].食品安全质量检测学报,2022,13(9):2947-2955
松茸水解蛋白肽制备及其抗氧化活性的研究
Study on preparation and antioxidant activity of Tricholoma matsutake hydrolytic protein peptide
投稿时间:2021-10-28  修订日期:2022-04-20
DOI:
中文关键词:  松茸  水解蛋白肽  抗氧化活性
英文关键词:Tricholoma matsutake  hydrolyzed protein peptide  oxidation resistance
基金项目:国家自然科学基金项目(31101256)、四川旅游学院创新团队项目(20SCTUTY03)、川旅英才学术菁英项目、烹饪科学四川省高等学校重点实验室项目(PRKX2020Z02、PRKX201910、PRKX201802)、川菜发展研究中心项目(CC21Z23、CC18Z05)、国家大学生创新训练项目(202111552083、S202111552104、S202111552172、202111552014)、四川旅游学院校级科研项目(2020SCTU12)
作者单位
周 宇 四川旅游学院食品学院 
徐春梅 四川旅游学院食品学院 
刘苏琴 四川旅游学院食品学院 
罗 丹 四川旅游学院食品学院 
林 丹 四川旅游学院食品学院 
许程剑 四川旅游学院食品学院;石河子大学食品学院 
唐 寅 四川旅游学院食品学院 
刘 阳 四川旅游学院食品学院 
易宇文 四川旅游学院食品学院 
邓 静 四川旅游学院食品学院 
AuthorInstitution
ZHOU Yu College of Food Science, Sichuan Tourism University 
XU Chun-Mei College of Food Science, Sichuan Tourism University 
LIU Su-Qin College of Food Science, Sichuan Tourism University 
LUO Dan College of Food Science, Sichuan Tourism University 
LIN Dan College of Food Science, Sichuan Tourism University 
XU Cheng-Jian College of Food Science, Sichuan Tourism University;College of Food Science, Shihezi University 
TANG Yin College of Food Science, Sichuan Tourism University 
LIU Yang College of Food Science, Sichuan Tourism University 
YI Yu-Wen College of Food Science, Sichuan Tourism University 
DENG Jing College of Food Science, Sichuan Tourism University 
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中文摘要:
      目的 制备松茸水解蛋白肽, 并研究其抗氧化活性。方法 松茸蛋白经蛋白酶酶解, 对酶的种类和组合进行优化并制备水解蛋白肽。通过测定1, 1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]自由基及羟自由基的清除率, 研究其抗氧化活性。结果 优化后最佳水解酶组合为风味蛋白酶:碱性蛋白酶质量比为1:3, 最佳水解工艺条件为底物质量浓度为4 mg/mL, 作用时间6 h, 酶添加量质量分数为2.0%, 松茸水解蛋白肽水解度为33.48%±0.2%, 可溶性氮含量为72.32%±0.15%, 且具有较强的DPPH自由基和ABTS自由基清除能力。结论 在优化后的条件下, 松茸蛋白酶解效果最佳, 且松茸水解蛋白肽有一定的抗氧化活性。
英文摘要:
      Objective To prepare Tricholoma matsutake hydrolyzed protein peptide and study its antioxidant activity. Methods Tricholoma matsutake protein was hydrolyzed by protease, the types and combinations of enzymes were optimized and hydrolyzed protein peptides were prepared. Its antioxidant activity was investigated by measuring the clearance rates of 1,1-diphenyl-2-trinitrophenylzyl (DPPH) radical, 2,2’-biazo-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical and hydroxyl radical. Results After optimization, the best combination of hydrolytic enzymes was that the mass ratio of flavourzyme to alkaline protease was 1:3, the optimal hydrolysis conditions were as follows: The substrate concentration was 4 mg/mL, the reaction time was 6 h, and the mass fraction of enzyme addition was 2.0%, the degree of hydrolysis of Tricholoma matsutake hydrolyzed protein peptide was 33.48%±0.2%, and the soluble nitrogen content was 72.32%±0.15%, it also had strong scavenging ability of DPPH free radical and ABTS free radical. Conclusion Under the optimized conditions, the enzymolysis effect of Tricholoma matsutake is the best, and the hydrolyzed protein peptide of Tricholoma matsutake has a certain antioxidant activity.
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