【摘要】 以牡丹籽粕为原料，通过酶解工艺制备具有降尿酸活性的小分子肽。以黄嘌呤氧化酶(XOD)抑制率及水解度为评价指标，以酶解pH、酶解时间、酶解温度及酶添加量为考察因素优化酶解工艺参数。结果表明：制备降尿酸牡丹籽粕小分子肽的最佳酶为风味蛋白酶，最佳制备条件为料液比1∶40(g/mL)、酶解pH 7.5、酶解温度43℃、酶添加量0.497万U/g(以牡丹籽粕蛋白质量为基准)、酶解时间6 h,在此条件下所得产物XOD抑制率达78.73%。超滤分离后，分子质量<3 kDa的多肽组分表现出最佳活性，体外XOD抑制率可达(84.01±1.83)%,其氨基酸序列中疏水性氨基酸占大多数，在模拟胃肠消化阶段也保持较好的生物活性。更多还原

【Abstract】 Small molecular peptides with uric acid-lowering activity were prepared by peony seed meal enzymatic hydrolysis process. The enzymatic hydrolysis parameters were optimized with xanthine oxidase(XOD) inhibition rate and degree of hydrolysis as evaluation indices, and with enzymatic hydrolysis pH, enzymatic hydrolysis time, enzymatic hydrolysis temperature and enzyme addition amount as investigation factors. The results showed that the optimal enzyme for preparing uric acid-lowering small molecular peptides from peony seed meal was flavourzyme, and the optimal preparation conditions were as follows: material-liquid ratio 1∶40(g/mL), enzymatic hydrolysis pH 7.5, enzymatic hydrolysis temperature 43 ℃, enzyme addition amount of 0.497 million U/g(based on the mass of peony seed meal protein), and enzymatic hydrolysis time 6 h. Under these conditions, the XOD inhibition rate of the obtained product reached 78.73 %. After ultrafiltration separation, the peptide with molecular weight <3 kDa exhibited the best activity, with an in vitro XOD inhibition rate of(84.01±1.83) %. Hydrophobic amino acids accounted for the majority of its amino acid sequence, and it also maintained good biological activity during the simulated gastrointestinal digestion stage.更多还原