期刊论文

Preparation on antioxidant peptides from duck egg white by proteases

中文

食品科技

1005-9989

2013

38

8

113-117,122

10.13684/j.cnki.spkj.2013.08.056

本校为第一机构

为制备鸭蛋清抗氧化活性肽,采用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶4种酶对新鲜鸭蛋蛋清进行水解,并用葡聚糖凝胶柱（Sephadex G）进行初步分离纯化。以水解度和抗氧化能力为指标,筛选得出木瓜蛋白酶为水解鸭蛋清制备抗氧化肽的最适用酶,其水解最适条件为pH9.5、温度50℃、底物浓度25%、酶底比（w/w）8%、时间4h,水解度达到29.01%,其水解液对·OH清除率为52.44%,对O2-·清除率为72.46%。木瓜蛋白酶水解液经阴、阳离子树脂脱盐后,脱盐率为57.45%;后采用Sephadex G-25凝胶过滤层析,通过测定各洗脱峰的抗氧化活性,分离得出在洗脱时间为42min时的峰组分（峰2）为抗氧化活性最高的肽,其...

To preparation on the antioxidant activity of peptide from duck egg white, four proteases （neutrase, alkaline, papain, flavourzyme protease） were used to hydrolyze duck egg white and had preliminary filtration chromatography with Sephadex G. As an indicator of the degree of hydrolysis （DH） and antioxidant capacity, the results shows that the papain was the most suitable enzymatic preparation of the antioxidant activity of peptide. The best reaction conditions was as follows： pH9.5, reaction temperature 50 %, substrate concentration 25%, en...