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| 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 |
| KeyWord:Idesia polycarpa Maxim. polypetides antioxidant activity functional characteristics |
| FundProject: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） |
| 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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| Abstract: |
| 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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