【摘要】 为探索低分子质量稻米多肽的免疫功能，开展了稻米蛋白碱法提取，酶法制备低分子质量稻米多肽，以及通过两种动物实验方法检测免疫活性的研究。采用pH 12.5的氢氧化钠水溶液提取，并经等电点沉淀后得到稻米蛋白，稻米蛋白的提取率为65.8%,纯度为90.6%。采用中性蛋白酶水解制备稻米多肽，最适条件下稻米蛋白的水解度达40.6%。采用Labscale超滤系统分离获得分子质量为5～30 kDa以及分子质量<5 kDa的稻米多肽。以昆明种雄性小鼠为模型，通过开展小鼠碳廓清实验和迟发型变态反应实验检测稻米多肽的免疫活性。两项动物实验结果均显示分子质量<30 kDa的稻米多肽具有免疫活性，分子质量<5 kDa的稻米多肽免疫活性较强，说明分子质量较小的稻米多肽具有免疫活性。研究结果为稻米多肽的制备以及将稻米多肽作为免疫活性功能食品进行开发提供了技术基础。更多还原

【Abstract】 To explore the immune functions of low molecular weight rice peptides, a study was carried out on alkaline extraction of rice protein, enzymatic preparation of low molecular weight peptides, and two animal experimental methods to assess immunoreactivity. Rice polypeptides were produced by hydrolyzing rice protein with neutral protease, achieving a degree of hydrolysis of 40.6% under the optimal enzymatic conditions. Peptides with molecular weights of 5-30 kDa and <5 kDa were separated using a Labscale ultrafiltration system. Kunming male mice were used as experimental models, and immunoreactivity was evaluated using carbon clearance tests and delayed-type hypersensitivity(DTH) assays. Results from both animal experiments demonstrated that the rice peptides with a molecular weights below 30 kDa exhibit immunoreactivity, with those a molecular weight of <5 kDa showing the highest immunological activity. These findings indicate that lower molecular weight rice peptides possess enhanced immune activity. The study provides a technical foundation for the preparation of rice peptides and supports their potential development as immunologically active functional foods.更多还原