| 豆磊1，王智勇1，杨文清1，陈耀兵1，阚建全2，罗凯1.山桐子抗氧化多肽的制备及功能特性研究[J].中国油脂,2025,50(8):.[DOU Lei1, WANG Zhiyong1, YANG Wenqing1, CHEN Yaobing1,
KAN Jianquan2, LUO Kai1.Preparation and functional characteristics of Idesia polycarpa Maxim. polypeptides with antioxidant activity[J].China Oils and Fats,2025,50(8):.] |
| 山桐子抗氧化多肽的制备及功能特性研究 |
| Preparation and functional characteristics of Idesia polycarpa Maxim. polypeptides with antioxidant activity |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240312 |
| 中文关键词: 山桐子 多肽 抗氧化活性 功能特性 |
| 英文关键词:Idesia polycarpa Maxim. polypetides antioxidant activity functional characteristics |
| 基金项目:湖北省科技厅自然科学基金项目（2023AFD080）；硒食品营养与健康智能技术湖北省工程研究中心开放基金项目（PT082301）；湖北民族大学2024年研究生教育创新项目（MYK2024074） |
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| Author Name | Affiliation | | DOU Lei1, WANG Zhiyong1, YANG Wenqing1, CHEN Yaobing1,
KAN Jianquan2, LUO Kai1 | 1.College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, Hubei, China
2.College of Food Science, Southwest University, Chongqing 400715, China |
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| 中文摘要: |
| 为了促进山桐子饼粕的开发利用，以山桐子饼为原料提取蛋白，并对其酶解制备山桐子多肽。以DPPH自由基清除率和多肽得率为指标，结合多肽二级结构筛选最佳水解酶，并采用单因素实验和响应面实验对山桐子多肽的制备工艺进行优化，同时考察其体外抗氧化能力和功能特性。结果表明：经复合蛋白酶酶解山桐子蛋白所得多肽具有更高的抗氧化活性和多肽得率，且其α-螺旋含量从酶解前的38.23%下降到16.49%，β-折叠含量从28.01%下降到17.81%；山桐子多肽最优制备工艺条件为酶解时间2.7 h、酶解温度45.8 ℃、pH 8、酶添加量2.9%，在该条件下DPPH自由基清除率和多肽得率分别达到78.54%和20.04%；制备的山桐子多肽具有良好的体外抗氧化活性，其对DPPH、ABTS+和羟自由基清除能力的IC50值分别为0.462、0.583 mg/mL和3.626 mg/mL；pH、温度和离子强度与山桐子多肽的多种功能特性密切相关；与山桐子蛋白相比，山桐子多肽溶解度和起泡性显著升高，而持水性和乳化性有所下降。综上，以山桐子饼粕中提取的蛋白为原料，可通过复合蛋白酶酶解制备抗氧化多肽。 |
| 英文摘要: |
| To promote the development and utilization of Idesia polycarpa Maxim. cake and meal, the protein was extracted from Idesia polycarpa Maxim. cake, and polypeptides were prepared from the protein through enzymatic hydrolysis. The optimal hydrolysis enzyme was screened based on the DPPH radical scavenging rate and polypeptides yield, with the secondary structure of the polypeptides also considered. Additionally, the preparation process was optimized using single factor experiment and response surface methodology. The antioxidant capacity in vitro and functional characteristics of the polypeptides were investigated. The results indicated that polypeptides obtained from Idesia polycarpa Maxim. protein through enzymatic hydrolysis with a complex protease exhibited higher antioxidant activity and polypeptides yield. The content of α-helix decreased from 38.23% before enzymatic hydrolysis to 16.49%, while β-fold content decreased from 28.01% to 17.81%. The optimal conditions for the polypeptides preparation were obtained as follows: enzyme hydrolysis time 2.7 h, hydrolysis temperature 45.8 ℃, pH 8, and enzyme dosage 29%. Under these conditions, the DPPH radical scavenging rate and polypeptides yield reached 78.54% and 20.04%, respectively. The polypeptides showed good in vitro antioxidant activity, with IC50 values for DPPH, ABTS+ and hydroxyl radical scavenging capacities of 0.462, 0.583 mg/mL, and 3.626 mg/mL, respectively. The functional characteristics of the polypeptides were closely related to pH, temperature, and ionic strength. Compared with Idesia polycarpa Maxim. protein, the solubility and foaming properties of polypetides were significantly enhanced, while water-holding and emulsifying properties were reduced. In conclusion, the protein derived from Idesia polycarpa Maxim. cake and meal as raw material, antioxidant polypeptides can be obtained by enzymatic hydrolysis using a complex protease. |
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