现代食品科技2013，Vol.29Issue(8)：1826-1831,6.
椰肉蛋白酶解及其产物的抗氧化活性研究
Enzymatic Hydrolysis of Coconut Protein and Antioxidant Activity of the Hydrolysates
摘要
Abstract
Coconut was crushed and defatted,giving coconut powder.Coconut protein was obtained by alkaline extraction and acid precipitation from coconut powder.Then coconut protein was hydrolyzed by four proteases (Alcalase,Neutrase,bromelin,Papain),among which Alcalase showed to be the optimal in terms of degree of hydrolysis and DPPH·seavenging rate of hydrolysates.By single factor and multi-index orthogonal design,hydrolysis conditions were optimized using degree of hydrolysis and DPPH·scavenging rate as the evaluating indexes.Hydrolysis temperature and substrate concentration showed the highest influence on DPPH·scavenging activity.The optimal conditions were substrate concentration 2％ (m/V),enzyme concentration 14000 U/g,pH 10.5,temperature 50 ℃ and hydrolyzing time 7 h.Under these conditions,the protein content of hydrolysates,the scavenging rate on DPPHand the degree of hydrolysis were 15.8 mg/mL,89.07％ and 29.16％,respectively.The antioxidant activity of coconut hydrolysates closed to that of the same concentration of glutathione,being 3.33 times higher than that of the same concentration of Vitamin C.关键词
椰肉蛋白/酶解/抗氧化活性Key words
coconut protein/ enzymatic hydrolysis/ antioxidant activity引用本文复制引用
金蓓,黄梅芳,何梓鹏,沈淑钦..椰肉蛋白酶解及其产物的抗氧化活性研究[J].现代食品科技,2013,29(8):1826-1831,6.基金项目
湛江师范学院博士专项(ZL0903) （ZL0903）
国家级大学生创新训练项目(201210579010) （201210579010）
