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| 麦芽协同蛋白酶酶解豌豆蛋白产物的功能特性及抗氧化活性 |
| Functional properties and antioxidant activity of hydrolysate from pea protein by malt and proteases |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.005 |
| 中文关键词: 豌豆蛋白 麦芽 蛋白酶 酶解 功能特性 抗氧化活性 |
| 英文关键词:pea protein malt protease enzymolysis functional property antioxidant activity |
| 基金项目:国家重点研发计划“十三五”子课题（2017YFD 0400200）；黑龙江省教育厅科研创新团队项目（135309113） |
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| 中文摘要: |
| 采用麦芽粉分别与风味蛋白酶、中性蛋白酶和木瓜蛋白酶协同酶解豌豆蛋白，得到3种酶解物（MFH、MNH和MPH），研究酶解物的功能特性及抗氧化活性。结果表明：与豌豆蛋白相比，酶解物的溶解性、持油性和体外消化性较高；酶解后豌豆蛋白的抗氧化活性显著提高（P<0.05），MFH、MNH和MPH的DPPH·清除能力IC50值分别为5.64、7.22、8.95 mg/mL（以蛋白质质量浓度计），·OH清除能力IC50值分别为1.45、2.19、2.04 mg/mL（以蛋白质质量浓度计）；与仅用蛋白酶酶解得到的酶解物相比，MNH的苦味减轻。 |
| 英文摘要: |
| Three hydrolysates (MFH, MNH and MPH) were prepared from the enzymolysis of pea protein by malt powder respectively cooperating with flavourzyme, neutral protease and papain to study their functional properties and antioxidant activities. The results showed that compared with pea protein, the solubility, oil holding capacity and in vitro digestibility of hydrolysates were better. The antioxidant activities of pea protein after enzymolysis significantly increased(P<0.05). The DPPH· scavenging capacity IC50 of MFH, MNH and MPH were 5.64, 7.22, 8.95 mg/mL(based on protein mass concentration), respectively, and the ·OH scavenging capacity IC50 of MFH MNH and MPH were 145, 2.19, 2.04 mg/mL(based on protein mass concentration), respectively. Compared with protease hydrolysate, the bitterness of MNH was reduced. |
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