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黄粉虫酶解产物的制备及活性研究

Preparation and Activity Study on Enzymatic Hydrolysate of Tenebrio Molitor(L.)

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【作者】 李玉婷张天宝杜慧玲郭继虎张鸣慧亢芬张佳乐

【Author】 LI Yuting;ZHANG Tianbao;DU Huiling;GUO Jihu;ZHANG Minghui;KANG Fen;ZHANG Jiale;Foundation Department of Shanxi Agricultural University;

【通讯作者】 张天宝;

【机构】 山西农业大学基础部

【摘要】 为获得具有体外抗氧化和降血脂活性的黄粉虫酶解产物,文章以黄粉虫脱脂粉为原料,利用响应面分析法优化酶解工艺,并对其活性组成和体外活性进行研究。结果表明,在温度60℃、液料比30 mL/g、加酶量4800 U/g、pH10、酶解3 h条件下,酶解产物DPPH自由基消除率最高。该酶解产物中含有蛋白类物质738.17 mg/g、多糖59.42 mg/g、还原糖31.01 mg/mL、黄酮6.93 mg/g。酶解产物浓度为8 mg/mL时,对DPPH自由基、超氧阴离子、羟基自由基消除率最高,分别为76.53%、22.08%和48.73%;IC50值分别为2.13、27.50 mg/mL和9.61 mg/mL,对甘氨胆酸钠结合量最大为0.055μmol/mg。研究表明黄粉虫酶解产物具有一定的体外抗氧化活性和结合甘氨胆酸钠能力,为黄粉虫酶解物在降血脂方面的应用提供了理论依据。

【Abstract】 In order to obtain the enzymatic digestion product of Tenebrio molitor(L.) with in vitro antioxidant and hypolipidemic activities, this article uses Tenebrio molitor(L.) defatted powder as raw material, optimizes the enzymatic digestion process using response surface analysis, and investigates its active composition and in vitro activity. The results showed that the DPPH radical elimination rate was the highest under the conditions of 60 ℃, 30 mL/g liquid to material ratio, 4800 U/g enzyme addition, pH10, and 3 h enzymatic hydrolysis. The hydrolysate contains 738.17 mg/g protein, 59.42 mg/g polysaccharide,31.01 mg/mL reducing sugar, and 6.93 mg/g flavone. When the concentration of hydrolysate was 8 mg/mL, the elimination rate of DPPH radical, superoxide anion and hydroxyl radical was the highest,up to 76.53%, 22.08% and 48.73% respectively; IC50 values were 2.13, 27.50 mg/mL, and 9.61 mg/mL,respectively; and the maximum binding amount of sodium glycocholate was 0.055 μmol/mg. The study showed that the hydrolysates of Tenebrio molitor(L.) had certain antioxidant activity in vitro and ability to bind sodium glycylcholic acid, which provided a theoretical basis for the application of Tenebrio molitor(L.)hydrolysates in reducing blood lipids.

【基金】 山西省重点研发计划重点项目(201603D21107-1,201703D221025-3,201803D221011-11)
  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2023年04期
  • 【分类号】TS201.4
  • 【下载频次】44
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