【摘要】 研究风味蛋白酶制备元蘑蛋白肽的工艺条件,并分析蛋白肽分级组分氨基酸组成、红外结构及体外抗氧化活性。以水解度和DPPH·清除率为指标,在单因素试验基础上通过响应面法优化元蘑蛋白肽酶解条件;将元蘑蛋白肽按分子量大小分级为P1(<3.5kDa)、P2(3.5～10.0kDa)及P3(>10.0kDa);分析3个组分氨基酸组成、红外光谱特征;分析DPPH·、ATBS+·、·OH等清除作用以及体外模拟胃肠消化作用。结果表明:风味蛋白酶制备元蘑蛋白肽的最佳条件为pH 7.6、酶解时间3.0h、酶解温度42℃;3个组分中总氨基酸含量最高以及综合抗氧化效果最好的为大分子量的P3组分(P<0.05);3个组分红外光谱峰形基本一致;通过体外模拟胃肠后3个组分活性基本没有变化。通过风味蛋白酶酶解并分级可以制得氨基酸含量丰富、性能稳定并具有较好抗氧化作用的元蘑蛋白肽;元蘑蛋白肽分子量越大,抗氧化效果越好。更多还原

【Abstract】 To prepare protein peptides from Hohenbuehelia serotina by enzymatic method,the composition of amino acids,structure and biological activity of protein peptide were analyzed.Proteolytic enzymes were selected with hydrolysis degree and DPPH scavenging rate to optimize the enzymatic hydrolysis conditions by response surface methodology.The protein peptides from Hohenbuehelia serotina was classified to P1(<3.5 kDa),P2(3.5～10.0 kDa)and P3(>10.0 kDa),which were analyzed to get the amino acid composition and infrared spectral signature.The antioxidant activity was evaluated by using DPPH,ABTS,OH reduction capacity of free radicals scavenging activity and in vitro simulation of gastrointestinal digestion was also studied.The best hydrolysis conditions as follows:pH 7.6,the reaction time 3.0 h and temperature 42℃.The protein peptide P3(P<0.05)had the highest content of total amino acids and the best antioxidant effect.The infrared spectrum peaks of the three components were similar.The activity of the three components did not changed after simulated gastrointestinal digestion.The protein peptides of Hohenbuehelia serotina prepared by enzymatic method are abundant of amino acid,good stability and antioxidant activity.The higher the molecular weight of peptide,the better its antioxidant effect is.更多还原