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酶法制備大米抗氧化肽的蛋白酶篩選
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Enzymatic Preparation of Rice Anti-oxidation Peptide
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    摘要:

    通過酶法制備進(jìn)行大米抗氧化肽蛋白酶的篩選,。以大米蛋白為原料,、酶解液對DPPH自由基清除率為指標(biāo),,從風(fēng)味蛋白酶,、中性蛋白酶,、胰蛋白酶,、復(fù)合蛋白酶,、堿性蛋白酶,、木瓜蛋白酶和胃蛋白酶等7種蛋白酶中,,篩選出中性蛋白酶為最佳用酶,。通過試驗(yàn)得出最佳的酶解反應(yīng)條件為:底物質(zhì)量濃度1.0 g/(100mL)、加酶量8%,、pH值6.0,、溫度60℃、酶解時間30min,。酶解液稀釋15倍對DPPH自由基的清除率為89.45%,,酶解液清除

    Abstract:

    DPPH自由基的EC50值為0.217g/(100mL)。Protease screening was employed to prepare rice anti-oxidation peptide with enzymolysis method. Scavenging rate of hydrolysate to the DPPH radical was used as an index with rice protein as the raw material. Neutral protease was screened out from the following seven kinds of protease. These kinds of protease were flavor protease, neutral protease, trypsin, complex protease, alkaline protease, papain and pepsin respectively. The optimum hydrolysis conditions obtained from the experiments were as the following: concentration of substrate was 1.0 g/(100mL), ratios of enzyme-substrate was 8%, pH value 6.0, 60℃ and 30min of reaction time. After being diluted 15times, scavenging rate of hydrolysate liquid to the DPPH radical 89.45% could be obtained and EC50 value of hydrolysate scavenging DPPH radical was 0.217 g/(100mL). 

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馬海樂,劉斌,李樹君,賈俊強(qiáng),田萬敏.酶法制備大米抗氧化肽的蛋白酶篩選[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(11):119-123. Enzymatic Preparation of Rice Anti-oxidation Peptide[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(11):119-123.

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